Beat 3 eggs with a whisk, add 2 cans cream style corn, 1 can whole kernel corn, 2 cups herbed stuffing mix, 1 cup milk, 3/4 stick of melted butter, 1 cup grated cheddar, 1 jar of chopped pimeto, 2 tablespoons minced onion, 1 teaspoon salt, 1 teaspoon pepper. Mix together and let sit for 15 minutes. Pour into casserole dish and sprinkle another cup of cheddar on top. Bake in a 325 degree for one hour. Cool and cover with Saran to keep it moist.
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