Scalloped Corn and Tomatoes

  • 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. Yield: 8-10 servings.

— Jean Aiken

Additional recipes from Bread of Life that appeared originally with this one:
Strawberry-Nut Bread

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