New Orleans Deviled Corn with Bacon, Green Olives (1984)

• 3 slices bacon, cooked and crumbled
• 5 tbspns butter
• 2 tbspns flour
• 1 tspn Dijon mustard
• 1/2 tspn Worcestershire sauce
• 1 tbspn lemon juice
• 1/2 tspn salt
• 1/2 tspn pepper
• 1/2 cup milk
• 1 16-oz can whole kernel yellow corn, drained
• 1 16-oz can cream-style corn
• 1/2 cup grated parmesan cheese
• 1/2 cup seasoned bread crumbs
• 3 hard-boiled eggs, cut in wedges
• 8 to 10 green olives, sliced

In a large saucepan, melt 4 tablespoons butter.  Stir in flour, mustard, Worcestershire sauce,  lemon juice, salt, pepper, and milk.  Cook until mixture thickens, about 8 minutes.  

Remove from heat, and stir in bacon and corn.  Pour into 1-1/2 quart casserole. Sprinkle with cheese.

In a small saucepan, melt remaining tablespoon of butter. Mix in bread crumbs. Sprinkle over corn.  Bake 45 minutes at 350 degrees.  Garnish with egg wedges and green olive slices.  Serves 8 to 10. 

(Origin - "Jambalaya: The Official Cookbook of the 1984 Louisiana Exposition" by The Junior League of New Orleans, 1984.)

More "Lost" Corn Recipes

Corn Buttermilk Bread Sticks (1950)

Fresh Corn Souffle (1960)

Classic Skillet Custard Corn Bread (1963)