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Categories:Viewed: 30 - Published at: 5 years ago
Ingredients
- 6 or more ears of corn, kernels cut from the cob
- 1 cup (225 ml) whole milk or half and half
- 3 beefsteak tomatoes, sliced 1/2 inch thick (or equivelant Romas etc.)
- seasoned bread crumbs for topping, about 1-1/2 cups (350 ml) or so
- salt and pepper, to taste
- sugar to taste mixed with milk or half and half
- dill
- basil
- parmesan cheese
Method
- In an ovenproof greased casserole dish, lay the shucked corn kernels on the bottom.
- Next, carefully pour the milk or half and half over the corn so the combine layer is settled and more or less, even, and salt and pepper to taste.
- Arrange the tomato slices on top of the milk and corn.
- (You can use spings of fresh herbs of your choice to make a pretty design, dill or basil are very nice).
- Sprinkle on seasoned (and buttered if you like) bread crumbs all over the top of the tomato layer.
- The addition of parmesan cheese to the bread crumbs is nice too if you like.
- Bake uncovered for about 30 to 45 minutes at 350 degrees (175 C.).
- The bread crumbs will be browned and the tomato corn mixutre will bubble and thicken.
- Serve hot or warm for a great dish, it tastes very good cold too.
