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HOME ECONOMICS Creole Corn 2 slices bacon, chopped 1 large onion, sliced and separated into rings 1 medium-size green pepper, finely chopped 2 1/2 cups chopped fresh tomatoes qp 1 small Bay leaf 2 cups fresh Corn cut from cob 1/4 teaspoon salt * 1/8 teaspoon pepper Fry-bacon until crisp; remove from skillet, reserving drippings. Drain bacoh on paper towels. Add pnion and green pepper to drippings in skillet; cook over medium heat, stirring constantly, until crisp-tender.
Add tomatoes and bay leaf to onion mixture; simmer 10 minutes, stirring occasionally. Stir in corn, and simmer 10 minutes. Dj^card bay leaf; stir in salt, pepper, and bacon. Yield: 6 to 8 servings. Corn and Bacon Spoonbread 3/4 cup yellow cornmeal 11/2 cups water 2 cups (8 ounces) sheddred Cheddar cheese 1 1/2 cups cooked fresh com cut from cob 1/4 cup butter or margarine t 1 or 2 cloves garlic, minced 1 teaspoon salt 1 cup milk 4 eggs, separated 10 slices bacon, cooked and crumbled
Combine cornmeal and water; boil 1 minutes or until thickened, stirring constantly. Remove from heat. Add cheese, com, butter, garlic and salt; stir until the cheese melts. Stir in milk. Beat egg yolks until thick and lemon colored; add bacon. Stir into cornmeal mixture. Beat egg whites until stiff, but not dry; gently fold into cornmeal mixture. . Pour into a lightly greased 2 1/2quart casserole or souffle dish. Bake at 325 degrees for 1 hour or until a knife inserted in center comes out clean. Yields 10 to 12 servings. >
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