photograph by Matt Hulsman

Yield: 8 to 10 servings.

6 cups corn
2 cups bread crumbs
1 stick butter
Salt and pepper to taste
6 tomatoes, sliced

Put a layer of corn on the bottom of a greased 3-quart casserole dish. Cover with a layer of bread crumbs. Dot the bread crumbs with butter, and salt and pepper to taste. Add a layer of sliced tomatoes. Dot the tomatoes with butter, and salt and pepper to taste. Alternate layers in this way until the pan is full. End with a layer of bread crumbs. Bake in a preheated 350° oven for about 30 minutes or until crumbs are brown. 


Note: Bread of Life is no longer in print.

This story was published on

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

×