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

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

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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