Fresh corn and bacon casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | slices | Bacon |
| 6 | Ears fresh corn | |
| ½ | cup | Chopped green pepper |
| ½ | cup | Chopped onion |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | Fresh tomatoes; peeled and sliced | |
Directions
In a large skillet, cook bacon until crisp. Remove from skillet, drain on paper towels and crumble. Remove all but 2 Tablespoons bacon fat from skillet. Cut corn from cobs. Add corn, green pepper and onion to bacon fat.
Cook over high heat for 5 minutes. Add crumbled bacon, salt and pepper. In a 2 quart casserole, alternate layers of the corn mixture and tomato slices. Bake, uncovered, at 350ø for 30 to 40 minutes, until corn is tender. Yield: 6 servings.
KAREN VALENTINE SANDERS
(MRS. BRANT)
BIRMINGHAM, AL
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .