3 tbsp. butter
3 c. 1/2" bread cubes, 6 slices equals 3 c.
1 lb. can whole kernel corn, about 2 c.
#2 can tomatoes
1 sm. onion, minced
1 tsp. salt
1/8 tsp. pepper
1/2 c. grated American cheese (2 slices equal 1/2 c.)

Melt butter, add bread cubes and toss lightly; reserve. In a 1 1/2 quart casserole place alternately layers of corn and tomatoes with two cups of the buttered bread cubes, onion and seasonings. Add cheese to the remaining one cup bread cubes and sprinkle over top of mixture. Bake in a moderate oven, 375 degrees for 30 minutes.