Grease a 2-quart oval baking dish, 2-quart round casserole dish or 8x8x2-inch square baking dish (2-quart); set aside.
In a 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Add the 3/4 cup crushed crackers. Cook and stir until crackers are light brown; remove from skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add onion. Cook onion until tender, stirring occasionally. Stir in corn, cream-style corn, the 1 cup crushed crackers, milk, drained pimiento, eggs, black pepper and, if you like, paprika.
Transfer corn mixture to the prepared baking dish. Sprinkle on topping.
Bake, uncovered, in a 325 degree F oven for 35 to 40 minutes or until center is set and a knife inserted near center comes out clean. Remove from oven. If you like, sprinkle with cheese. Let stand for 10 minutes before serving. Makes 8 servings.
Prepare as directed above. Cut 6 ounces cooked boneless ham into bite-size cubes. Stir into corn mixture in skillet.
Prepare as directed above. Stir one 8-ounce can whole oysters, drained, into corn mixture in skillet.