Fresh Corn And Tomato Casserole
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A home-kitchen version of fresh corn and tomato casserole, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 8 to 10 ears fresh corn
- 1/4 c. butter or bacon drippings
- 4 slices crisp bacon, chopped
- 1 tsp. salt or to suit taste
- 2 large tomatoes, peeled and sliced
Method
Cut corn from cob, about 4 to 5 cups of corn.
Melt butter or drippings in skillet; add corn and saute quickly for about 5 minutes.
Add bacon and salt; arrange in buttered casserole in alternate layers with the sliced tomato.
Place in oven at 350° for about 30 minutes or until corn is tender.
Serve hot.
Makes 5 to 6 servings.
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