Zucchini Corn Casserole - cooking recipe

Ingredients

1 small onion, finely sliced
1 Tbsp. butter or margarine
2 eggs
1 c. milk
1/2 c. yellow cornmeal
1 medium (No. 303) can cream-style corn
3/4 tsp. salt
1/4 c. chopped green pepper
3/4 c. cooked zucchini, thin sliced
3 slices bacon, cooked until crisp
1/4 tsp. Mexican style pepper seasoning

Preparation

Saute onion in melted butter until golden brown.
Beat eggs thoroughly and stir in milk, cornmeal, cream-style corn and salt. Mix in sauteed onion, green pepper and cooked zucchini.
Turn into a greased 2-quart casserole.
Bake in a moderately slow 325\u00b0 oven for 1 hour and 15 minutes.
Crumble crisp bacon over the top and sprinkle with Mexican pepper seasoning.
Serves 6.