Recipe by Helen Dollaghan, from the Sept. 14, 1975, edition of The Denver Post. Makes 8 servings.
Ingredients
2 3/4 cups milk
6 strips bacon
1/4 cup chopped onion
2 cans (1 pound each) cream style corn
4 eggs, beaten
Salt to taste
1/8 teaspoon pepper
1 pound frozen, breaded, precooked fish sticks
Directions
Heat oven to 350 degrees. In a medium saucepan over medium-high heat, heat milk just to scalding — do not boil. Set aside. Fry bacon in skillet until crisp; remove from skillet, and crumble. Reserve one tablespoon bacon fat in skillet, heat. Add onion. Saute until onion is transparent. Remove onion from skillet with a slotted spoon and mix with corn. Add bacon, eggs, salt, pepper and hot milk. Pour into shallow 2-quart, greased casserole. Place casserole in pan of boiling water about 1 inch deep. Bake, uncovered, 40 minutes. Arrange fish sticks on top of corn mixture. Continue to bake about 25 minutes longer or until corn mixture is set.
