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
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.