Squaw Corn

READY IN: 20mins
Recipe by mollypaul

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.

Ingredients Nutrition

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


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

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