Corn and Tomato casserole

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 cups fresh corn, cut off the cobs (about 8 ears)
  • 1 cup sliced fresh okra
  • 1 cup soft fresh bread crumbs
  • ¼ cup finely chopped onion
  • teaspoons salt
  • 2 teaspoons sugar
  • ½ teaspoon freshly ground black pepper
  • ¼ cup bacon drippings or butter or margarine
  • 2 cups milk
  • 4 large eggs, lightly beaten
  • 6 medium or 3 large tomatoes
  • 2 tablespoons butter, melted


  1. Preheat oven to moderate (350°F.).

  2. Combine vegetables, crumbs, onion, seasonings, drippings and milk in a saucepan. Stir and cook for five minutes, or until thickened. Remove from heat and stir a little of the hot mixture into the eggs, then add eggs to the remaining hot mixture. Turn into a buttered two-quart casserole.

  3. Bake for one hour and ten minutes, or until the mixture is firm.

  4. Wash tomatoes and cut into one-half-inch slices. Arrange slices over the top of the casserole fifteen minutes before end of baking time. Brush top with melted butter and sprinkle with additional salt and pepper.

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