Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
2 cps whole kernel corn, fresh, frozen, or canned
1 small onion
1/2 green pepper
3 slices bacon
2 medium tomatoes
1 tsp salt
1 tsp sugar
1/8 tsp pepper
3/4 cp coarse cracker crumbs
1 - Start oven at moderate (375 degrees F.)
2 - Grease 2 qt casserole
3 - Cut fresh corn from cob or drain canned corn or thaw frozen corn.
4 - Peel and dice onion
5 - Dice green pepper.
6 - Cook bacon in skillet until crisp.
7 - Remove slices to thick paper towels to drain.
8 - Cook onion and pepper in bacon fat about 5 minutes.
9 - Scald and skin tomatoes.
10 - Cut in slices.
11 - Pour corn into prepared casserole.
12 - Sprinkle with half of salt and sugar.
13 - Cover with onion mixture.
14 - Place tomato slices over this.
15 - Season with remaining salt and sugar and pepper.
16 - Crumble drained bacon.
17 - Mix with crumbs.
18 - Sprinkle over top of casserole.
19 - Bake 25 to 30 minutes.
Makes 4 or more servings.