Frank and Corn Crown |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup chopped green pepper | 1/4 cup chopped onion | 4 tablespoons 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 teaspoon salt | 1/4 cup fine dry bread crumbs |
| 1 tablespoon butter or margarine, melted | 1 pound frankfurters, cut in half crosswise | |
| 1 | Cook green pepper and onion in butter till tender. Add soft crumbs, both kinds of corn, eggs, and salt; mix lightly. Spoon into 8x1-1/2-inch round baking dish. |
| 2 | Combine dry crumbs and melted butter; sprinkle over corn mixture. Bake, uncovered, in 350 oven for 30 minutes. Stand franks, cut end down, around edge of stuffing. Bake 15 minutes longer. |