Beat butter with sugar, eggs and milk. Mix flour, cornmeal, baking powder, red pepper and salt and stir into first mixture. Fold in corn and 1/2 cup pistachios. Turn into greased and floured 8 1/2 x 4 1/2-inch loaf pan. Sprinkle remaining 1/4 cup pistachios on top. Bake at 350°F., for 1-1/2 hours or until a pick inserted into center comes out dry. Cover loaf with foil if it starts to get too dark. Cool briefly then turn out and cool on rack.