Tomato And Corn Casserole
|Corn cut off the cob||2 Cup (32 tbs) (About 4 Ears)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Eggs||2 , beaten|
|Butter||1 Tablespoon, melted|
|Milk||1 Cup (16 tbs)|
|Soft bread crumbs||1⁄4 Cup (4 tbs)|
|Bacon drippings/Butter||2 Tablespoon|
Combine corn, milk, onion, bread crumbs, salt, sugar, pepper and bacon drippings.
Stir and cook for 4 minutes or until thickened.
Remove from heat and stir a little of the mixture into beaten eggs, then add eggs to remaining hot corn.
Turn into buttered 8" x 8" x 1 1/2" casserole.
Wash tomatoes, cut into 1/2" slices and arrange over top.
Brush with melted butter and sprinkle with salt and pepper to taste.
Bake in preheated 350° oven for 35 minutes or until pudding is firm.