Baked Corn and Tomatoes - Too Much Corn Casserole

• 6 or more ears of corn, kernels cut from the cob
• 1 cup (225 ml) whole milk or half and half
• 3 beefsteak tomatoes, sliced 1/2 inch thick (or equivelant Romas etc.)
• seasoned bread crumbs for topping, about 1-1/2 cups (350 ml) or so
• salt and pepper, to taste
• sugar to taste mixed with milk or half and half
• dill
• basil
• parmesan cheese

1. In an ovenproof greased casserole dish, lay the shucked corn kernels on the bottom.
2. Next, carefully pour the milk or half and half over the corn so the combine layer is settled and more or less, even, and salt and pepper to taste.
3. Arrange the tomato slices on top of the milk and corn.
4. (You can use spings of fresh herbs of your choice to make a pretty design, dill or basil are very nice).
5. Sprinkle on seasoned (and buttered if you like) bread crumbs all over the top of the tomato layer.
6. The addition of parmesan cheese to the bread crumbs is nice too if you like.
7. Bake uncovered for about 30 to 45 minutes at 350 degrees (175 C.).
8. The bread crumbs will be browned and the tomato corn mixutre will bubble and thicken.
9. Serve hot or warm for a great dish, it tastes very good cold too.

corn, milk, beefsteak tomatoes, bread crumbs for, salt, sugar, dill, basil, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/0012DE (may not work)