1/2 c. chopped green pepper
1/4 c. chopped onion
1/4 c. butter
2 c. soft bread crumbs (about 3 slices)
1 (17 oz.) can cream style corn
1 (12 oz.) can whole kernel corn, drained
2 beaten eggs
1/4 c. fine dry bread crumbs
1 tbsp. butter, melted
1 lb. (8-10) frankfurters, cut in halves crosswise

Cook green pepper and onion in 1/4 cup butter until tender but not brown. Add next 4 ingredients and 1 teaspoon salt and mix lightly. Spoon into an 8x1 1/2 inch round baking dish.

Combine dry bread crumbs and melted butter. Sprinkle over corn mixture. Bake, uncovered, at 350 degrees for 30 minutes. Stand franks, cut end down, in crown around edge of stuffing. Bake 15 minutes longer. Serves 5 or 6.