This colorful dish is great with mashed potatoes and meat patties or sausages. You can substitute 3 cups (750 mL) frozen niblets for the canned.
- Portion size 6 servings
- 2 cans corn kernels
- 2 cups chopped peeled tomatoes (or 1 can 28 oz/796 mL, drained and chopped)
- 1 teaspoon granulated sugar
- 1 cup fresh bread crumbs
- 2 tablespoons margarine melted
- 2 tablespoons butter melted
In greased 8-inch (2 L) square baking dish, mix corn, tomatoes, sugar, and salt and pepper to taste.
Toss bread crumbs with margarine; spread over vegetables. Bake in 350°F (180°C) oven for 35 to 40 minutes or until topping is browned and vegetables are heated through.