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1 tablespoon butter, softened, plus 3 tablespoons butter, cut into ¼ inch bits

2 cups fresh corn kernels (from 4 medium sized cobs)
or substitute 2 cups thoroughly defrosted frozen corn

5 medium sized firm ripe tomatoes, peeled, seeded and coarsely chopped

1 egg, lightly beaten

1 teaspoon light brown sugar

1 ½ teaspoons salt

Freshly ground black pepper

1 cup soft fresh crumbs made from homemade-type white bread, pulverized in a blender or finely shredded with a fork

Preheat oven to 325*. With a pastry brush, spread the softened butter evenly over the bottom and sides of a 1 ½ quart baking dish.

In a large bowl, combine the corn, tomatoes, egg, sugar, salt and a few grindings of pepper, and toss together gently bout thoroughly. Pour the corn mixture into the buttered dish and press it down with a spatula or the back of a large spoon until it is smooth and compact. Sprinkle the top with the bread crumbs and then the 3 tablespoons of butter bits.

Bake in the middle of the oven for 1 hour, or until the bread crumbs are a rich golden brown. Serve hot, as a vegetable course or a main course at lunch.

Recipes	Baked Mealies and Tomatoes (Corn and Tomato Casserole) From South Africa Nationality Night
- Home page - - Meetings page - Linzer Hearts (from February meeting) Bobotie Boerewors Corn Bread Mealies & Tomatoes Green Bean Salad Gesmoorde Hoender Brandy Tart Melktert Soetkoekies Elephant Stew	1 tablespoon butter, softened, plus 3 tablespoons butter, cut into ¼ inch bits 2 cups fresh corn kernels (from 4 medium sized cobs) or substitute 2 cups thoroughly defrosted frozen corn 5 medium sized firm ripe tomatoes, peeled, seeded and coarsely chopped 1 egg, lightly beaten 1 teaspoon light brown sugar 1 ½ teaspoons salt Freshly ground black pepper 1 cup soft fresh crumbs made from homemade-type white bread, pulverized in a blender or finely shredded with a fork Preheat oven to 325*. With a pastry brush, spread the softened butter evenly over the bottom and sides of a 1 ½ quart baking dish. In a large bowl, combine the corn, tomatoes, egg, sugar, salt and a few grindings of pepper, and toss together gently bout thoroughly. Pour the corn mixture into the buttered dish and press it down with a spatula or the back of a large spoon until it is smooth and compact. Sprinkle the top with the bread crumbs and then the 3 tablespoons of butter bits. Bake in the middle of the oven for 1 hour, or until the bread crumbs are a rich golden brown. Serve hot, as a vegetable course or a main course at lunch.