FRANK AND CORN CROWN
1/2 cup chopped green pepper
1/4 cup chopped onion
1/4 cup butter or margarine
2 cups soft bread crumbs (about 3 slices)
1 17-ounce can cream-style corn
1 12-ounce can whole kernel corn, drained
2 beaten eggs
1/4 cup fine dry bread crumbs
1 tablespoon butter, melted
1 pound (8 to 10) frankfurters, cut in half crosswise
1/2 cup chopped green pepper
1/4 cup chopped onion
1/4 cup butter or margarine
2 cups soft bread crumbs (about 3 slices)
1 17-ounce can cream-style corn
1 12-ounce can whole kernel corn, drained
2 beaten eggs
1/4 cup fine dry bread crumbs
1 tablespoon butter, melted
1 pound (8 to 10) frankfurters, cut in half crosswise
Cook green pepper in 1/4 cup butter till tender but not brown. Add next 4 ingredients and 1 teaspoon salt; mix lightly.
Combine dry bread crumbs and melted butter; sprinkle over corn mixture, at 350* for 20 minutes. Stand franks, cut end down, in crown around edge of stuffing. Bake 15 minutes longer. Serves 5 or 6.
Combine dry bread crumbs and melted butter; sprinkle over corn mixture, at 350* for 20 minutes. Stand franks, cut end down, in crown around edge of stuffing. Bake 15 minutes longer. Serves 5 or 6.
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