Friday, April 27, 2018

Mennonite Corn Pie with Bacon (1950)

  • 6 strips bacon
  • 1-1/2 cups fine bread crumbs
  • 1 green pepper, minced
  • 2 cups fresh tomatoes
  • 2 tbspns butter
  • 3 cups fresh uncooked corn
  • 1 tspn salt
  • 1 tspn sugar
  • 1/4 tspn pepper
Place 3 strips of slightly cooked bacon in the bottom of a baking dish. Place the other strips around the sides. Add a layer of bread crumbs, and then a layer of peeled, sliced tomatoes and green pepper.

Sprinkle with salt, pepper, and sugar. Over this place a layer of corn, and continue with alternate layers until the dish is filled.

Cover with bread crumbs, and dot with butter.

Bake at 375 degrees for 35 minutes. Serves 6.

(Origin - "Mennonite Community Cookbook" by Mary Emma Showalter, of the Home Economics Dep't of Eastern Mennonite College in Harrisonburg, Virginia, 1950. Authorized by the Mennonite Community Association. Recipe was by Mrs. M.D. Burkholder.) 

More "Lost" Corn Recipes
Fresh Corn Souffle (1960)

Classic Corn Chowder with Potatoes (1952)
Corn Buttermilk Bread Sticks (1950)

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