SCALLOPED CORN CASSEROLE
12 strips bacon, fried crisp 4-6 tablespoons bacon grease 1 large green bell pepper, finely chopped 1 large onion, finely chopped 2 cans (15&1/2 ounces each) cream style corn -OR- 3 cups fresh corn mixed with 1 cup milk or cream (I've never done the fresh corn version) 1&1/2 cups fine bread crumbs 2 large eggs, beaten 1&1/2 cups light cream (like half and half) 1 teaspoon salt 2 teaspoons ground black pepper butter
Preheat oven to 375 degrees (F) and grease a casserole dish with butter.
In a large, deep skillet, fry bacon and when cooked, remove from grease. When bacon is cool, break into small pieces/crumbles.
Using 4-6 tablespoons of bacon grease, saute green pepper and onion for 4-5 minutes. Let cool for 5 minutes.
Add corn, bread crumbs, beaten egg, light cream, salt, and pepper.
Pour into casserole dish.
Sprinkle bacon over the top and dot top of corn with plenty of butter.
Bake for appoximately 25 minutes, until very hot and bubbly all the way through. Should be nicely browned.