2 pkg. frozen white corn
1/4 c. butter
1 c. thinly sliced onion
4 tomatoes (large), peeled and chopped
2 tsp. sugar
2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
2 c. fresh bread crumbs

Preheat oven to 350°F. Place thawed corn into a 2-quart casserole. In a large skillet, sauté onions in 1/4 cup butter until tender and golden. Stir in tomatoes, salt, sugar and pepper until well blended. Combine with corn. Top with bread crumbs. Drizzle with 2 tablespoons melted butter.

Bake, uncovered, 30 to 35 minutes.