Corn Lorraine recipe (1965)

Del Monte Cream Style Corn extends a hearty welcome. Smooth, rich corn cream. Lots of tender golden kernels. A satisfying value always. Do it with Del Monte, and you do your very best.

Guestworthy for lunch or supper!

Corn Lorraine

Make 9-in unbaked pie shell with high fluted edge. Rub the inside with 1 tsp soft butter. Chill 1 hour.

1 lb sliced bacon, fried crisp and thoroughly drained
1 Tbsp bacon drippings
1 cup chopped onions
1 cup finely shredded Swiss cheese
2 eggs, slightly beaten
1 No 303 can (17 oz size) Del Monte Cream Style Corn
Fresh ground pepper, pinch cayenne
2/3 cup (6 oz) evaporated milk

In 1 Tbsp bacon drippings, gently fry onions till tender. Reserve 6 slices bacon for garnish; crumble rest and mix with onions. Spread in chilled crust. Top with 1/2 cup cheese. Blend beaten eggs with Del Monte Brand Cream Style Corn, pepper to taste, pinch cayenne. Scald milk. Blend remaining 1/2 cup cheese into corn mixture; stir in scalded milk. Pour into shell. Bake 10 min at 450 F. Reduce heat quickly to 325 F; bake 25 min more. Arrange reserved bacon on top during last 5 min of baking. Cool slightly; cut. Serves 6.

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