Squaw Corn

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.

• Ready In: 20 mins
• Serves: 8

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

Directions

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.