CORN CREOLE

Makes 6 to 8 servings

• 3 tablespoons vegetable oil or bacon drippings
• 1 cup chopped yellow onions
• 1/2 cup chopped green bell peppers
• 2 cups cream-style corn
• 1 large egg, beaten
• 2 cups milk
• 1/2 cup yellow cornmeal
• Salt and cayenne to taste
• Fine dried breadcrumbs
• Butter

Preheat the oven to 350 degrees.

Heat the oil or bacon drippings in a large, heavy pot over medium heat. Add the onions and bell peppers, and cook, stirring, for about four minutes, or until soft and lightly golden. Add the corn, the egg and the milk. Cook, stirring occasionally, for five minutes. Add the cornmeal and stir until the mixture thickens. Season with salt and cayenne and pour into a lightly oiled baking dish. Sprinkle the top with breadcrumbs and dot with butter. Bake for about 30 minutes, or until bubbly and hot.