- 4 to 5 strips bacon and drippings
- 2 cups chopped onions
- 9 ears corn
- 2 cups grated Cheddar cheese
- 1 cup half-and-half cream
- 1 jar chopped pimiento
- Salt and pepper
- 3/4 tspn powdered ginger
Cook bacon until crisp. Remove and lay aside. In drippings, saute onions until soft but not brown.
Cut corn off the cob, and scrape cob to get milk. (Cut only about half-way through kernels, then scrape the rest off.) Add milk and cheese to onions.
Cook, stirring about 10 minutes. Add half-and-half, pimientos, seasonings, and crumbled bacon. Heat in 2-quart casserole until bubbly. Freezes well. Serves 8 to 10.
More "Lost" Corn RecipesWhite House Baked Sweet Corn Pudding (1887)
Classic Corn Chowder with Potatoes (1952)
(Origin - "River Road Recipes II - A Second Helping" published by the Junior League of Baton Rouge, 1976. Recipe was contributed by Mrs. J.E. Harper.)