SQUAW CORN

Squaw Corn image

A savory comfort food from America's heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Breakfast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

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Ingredients

8 slices bacon
3 onions, peeled and sliced thinly
8 ears corn (or equivalent amount of frozen kernels)
1/2 teaspoon salt
8 eggs, slightly beaten
8 slices bread, toasted

Steps:

Cut bacon in small pieces and fry; add onions and saute until golden.
Add corn and salt; continue sauteing until corn is browned.
Add eggs and cook until thickened, stirring up from the bottom of the skillet.
Serve on toast.

Nutrition Facts : Calories 388.6, Fat 17.5, SaturatedFat 5.4, Cholesterol 226.9, Sodium 595.7, Carbohydrate 47, Fiber 4.5, Sugar 7, Protein 15.1

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