2 pkgs. (10 oz. size) frozen corn or canned corn
1/4 c. butter
1 c. thinly sliced onion
1 lg. can drained tomatoes
2 tsp. sugar
2 tsp. salt
1 tsp. dried marjoram leaves (ground)
1/4 tsp. pepper

TOPPING:

4 tbsp. butter
2 c. fresh bread crumbs
2 tbsp. parsley

Preheat oven to 350 degrees. Turn corn into 2 quart casserole; in 1/4 cup butter saute onions until brown and tender, about 5 minutes. Stir in tomato, sugar, salt, marjoram and pepper until well blended. Combine with corn.

Make topping. Melt butter in same skillet and stir in bread crumbs and parsley. Sprinkle over corn mixture. Bake uncovered for 30 minutes or until hot and crumbs are brown. Serves 8.