IOWA CORN CASSEROLE
- One (1) pound bacon, diced
- Two (2) cups bread of crumbs
- Quarter (1/4) cup minced onion
- Half (1/2) cup of chopped green pepper
- Two (2), Fifteen (15) ounce cans cream-style corn
IOWA CORN CASSEROLE PREPARATION:
In a skillet, fry the bacon until lightly browned. Remove the bacon and set it aside. Pour 1/8 to 1/4 cup of bacon drippings over the bread crumbs and set this aside. Remove all but 2 tablespoons of remaining bacon drippings. Now saute the minced onions and chopped green peppers until they are tender. Stir in the corn and bacon together. After the ingredients have been blended together go ahead an spoon it into a one quart baking dish. Top it off by sprinkling the bread crumbs over the baking dish. Bake at 350 degrees F for 20-25 minutes or until bubbly and thoroughly heated through.
- One (1) pound bacon, diced
- Two (2) cups bread of crumbs
- Quarter (1/4) cup minced onion
- Half (1/2) cup of chopped green pepper
- Two (2), Fifteen (15) ounce cans cream-style corn
IOWA CORN CASSEROLE PREPARATION:
In a skillet, fry the bacon until lightly browned. Remove the bacon and set it aside. Pour 1/8 to 1/4 cup of bacon drippings over the bread crumbs and set this aside. Remove all but 2 tablespoons of remaining bacon drippings. Now saute the minced onions and chopped green peppers until they are tender. Stir in the corn and bacon together. After the ingredients have been blended together go ahead an spoon it into a one quart baking dish. Top it off by sprinkling the bread crumbs over the baking dish. Bake at 350 degrees F for 20-25 minutes or until bubbly and thoroughly heated through.
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