3 c. fresh yellow corn (about 9 ears)
2 lg. ripe tomatoes, peeled and thickly sliced
2 tbsp. chopped onion
1 green pepper, seeded and chopped
2 tbsp. butter
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. sugar
1 c. fresh bread crumbs
3 slices raw bacon, diced

Cut and scrape the kernels from the corn cob. Place 1 1/2 cups of corn into a buttered 12x8x2-inch glass baking dish. Cover corn with tomatoes and top with onion and green pepper. Dot with butter.

Sprinkle layer with salt, pepper and sugar. Add remaining corn; top with bread crumbs and bacon and bake at 375 degrees for 45 minutes to 1 hour. This must be made with fresh corn and tomatoes for a real delicious casserole. Makes 4 servings.