Corn Stuffing - cooking recipe

Ingredients

1 (1 lb. 1 oz.) can cream-style corn
1 (12 oz.) can vacuum pack whole kernel corn, drained
1 beaten egg
1 c. soft bread crumbs
1/4 c. chopped, canned pimiento
1 tsp. salt
dash of pepper

Preparation

Mix the corns, egg, bread crumbs, pimiento, salt and pepper. Fill roast 1 hour before done.
Place remaining stuffing in casserole.
Dot with butter.
Bake alongside crown roast at 325\u00b0.