Thursday, May 9, 2013

Italian Corn

This might be the last of my corn that I froze last summer from my CSA.  But every time I think I've used up the last of it, I find another package tucked in one of my freezers.  I decided to give this batch an Italian flavor twist.







Italian Corn

2 cups frozen corn
2 tbsp butter, cut into pieces
1/2 cup Parmesan cheese
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
2 pieces bacon, cooked crisp and crumbled

Combine all the ingredients and place in a greased baking dish.  Bake for 30 minutes at 350°.