Ingredients:
• 2 slices bread, cubed
• 100 gm – whole kernel corn, drained
• 200 gm (or 1 can) – Cream style Corn
• 1/3 cup – chopped Onion
• 1 cup – crisp Rice cereal
• 2 tbsp – butter, melted
• 1/2 cup – Milk
• 1 tsp – Sugar
• 1 tsp – salt
• 1 pinch ground black pepper
Method:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the bread cubes and onion.
- Pour in the whole kernel corn, cream style corn and milk.
- Season with sugar, salt and pepper and stir to blend everything evenly.
- Transfer to a greased two-quart casserole dish.
- In a separate bowl, toss together the rice cereal and melted butter.
- Sprinkle over the top of the casserole.
- Bake uncovered for 45 minutes in the preheated oven, or until the top is toasted and the corn is heated through.