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.
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