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August 2, 2011
Farmhouse Corn & Tomatoes
Tasty Side Dishes
Prep time:
16 minutesbaking time:
1 hour“Summer or winter, this hearty dish was a favorite with Grandma's big farm family.”
Ingredients
Serves 10
- 2 (15-ounce) cans tomatoes, drained, chopped
- 1 (15-ounce) can each whole kernel corn, drained, and cream-style corn
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon black pepper
- 5 1/3 tablespoons butter
- 1 medium onion, finely chopped
- 1/2 teaspoon garlic powder
- 4 cups fresh bread crumbs
- 1/2 cup grated Parmesan cheese
Directions
1
Preheat oven to 350ºF. Grease a 2-quart baking dish.);
2
Combine tomatoes, whole kernel corn, cream-style corn and eggs in a large bowl and mix well. Add flour, granulated sugar and black pepper and mix well. Spoon into the prepared baking dish.
3
Heat butter in a small skillet over medium-high heat. Cook onion and garlic powder in hot butter, stirring continually, until onion is tender. Remove from heat.
4
Add bread crumbs and Parmesan to onion mixture and mix well. Sprinkle on top of the corn mixture.
5
Bake mixture until set and golden, about 1 hour.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
When those having dinner included just Grandma, Grandpa and a couple of their daughters, Grandma halved this recipe. Of the 2 cans of corn, she omitted the can of cream-style corn. Instead of trying to measure half of 1/4 cup flour, she found it was easier just to measure out 2 tablespoons.
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