2 cups of whole kernel corn, fresh, frozen or canned 1 small onion 1/2 green pepper 3 slices of bacon 2 medium tomatoes 1 teaspoon of salt 1 teaspoon of sugar 1/8 teaspoon of pepper 3/4 cup of coarse cracker crumbs
Preheat oven to 375ºF. Grease a 2 quart casserole. Cut fresh corn from cob or drain corn or thaw frozen corn. Peel and dice onion. Dice green pepper. Cook bacon in skillet until crisp. Remove slices to thick paper towels to drain. Cook onion and pepper in bacon fat about 5 minutes. Scald and skin tomatoes. Cut in slices. Pour corn into prepared casserole. Sprinkle with half of salt and sugar. Cover with onion mixture. Place tomato slices over this. Season with remaining salt and sugar and pepper. Crumble drained bacon. Mix with crumbs. Sprinkle over top of casserole. Bake 25- 30 minutes. Makes 4 or more servings
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