Corn and Tomato Casserole

2 cups corn kernels
1/2 onion, chopped fine
2 hot peppers, chopped fine
3 to 4 tomatoes, sliced thick
2 tablespoons butter
3 slices of cooked bacon, crumbled
1/4 cup bread crumbs
Salt to taste

Instructions

Spread half the corn over the bottom of a 8 x 8 baking dish.

Top the corn with a single layer of tomato slices. They should fit snuggly.

Add half the onion and hot pepper on top of the tomato slices.

Dot with half the butter.

Sprinkle with salt to taste.

Repeat the layers in the same order.

Finish with a topping of bread crumbs and the bacon crumbles.

Bake in a pre-heated 375 degree oven for 45 minutes.