~ From my Garden Kitchen
|
Indian Corn Casserole
3 slices bacon 1/2 cup chopped onion 1/4 cup chopped bell pepper 1 can whole kernel corn 1 can cream style corn 1/2 cup cornmeal 2 eggs, beaten 1 cup sharp cheddar, grated Salt and pepper to taste
|
Fry bacon until crisp, remove from grease. Saute' onion and pepper in bacon drippings. Pour in corn, and add crumbled bacon and the cornmeal; stir well. Add eggs, cheese, and seasonings. Combine well and pour into casserole. Bake at 325 until the center is set firm, about 30 minutes.