Corn Lorraine (6 servings) 1 9-inch pie shell - unbaked 1 teaspoon butter - softened 1 cup finely shredded Swiss cheese 1 pound sliced bacon 1 cup chopped onion 2 eggs 1 can creamed corn (preferably Del Monte Cream Style Corn) pepper - to taste 1 pinch cayenne 2/3 cup (6 oz.) evaporated milk Make (or use pre-made) unbaked pie shell, with a high fluted edge. Rub inside of shell with 1 teaspoon soft butter; chill about 1 hour. Have ready 1 cup of finely shredded Swiss cheese. Fry 1 pound sliced bacon crisp; drain thoroughly. Pour drippings from pan, leaving about 1 Tablespoon. In this, gently fry 1 cup chopped onion until tender. Reserve 6 slices of the cooked bacon, crumble the rest, mix with onions and spread in chilled crust. Top with 1/2 cup of the cheese. Beat two eggs with a fork; blend in 1 No. 303 can of Del Monte Cream Style Corn (or any can of creamed corn), freshly ground pepper as desired, and pinch of cayenne. (Notice that rich, velvety Del Monte corn cream - and how it's crowded with clean-cut, tender golden kernels. Del Monte Cream Style quality always does you justice with family or company - you get your money's worth every time.) Scald 2/3 cup (6 oz.) evaporated milk. Blend remaining 1/2 cup cheese into corn mixture; stir in scalded milk. Pour into shell. Bake in hot oven (450 degrees) 10 minutes. Reduce heat quickly to slow mod. (325 degrees) and bake for 25 minutes more. Arrange reserved cooked bacon slices on top and allow to reheat during the last 5 minutes of baking time. Cool slightly; cut in serving pieces. Serves 6 as a new main dish for lunch or supper (or breakfast). This recipe is from a 1962 magazine ad. "Try this great new recipe or have a hot and buttery bowlful of Del Monte Cream Style Corn plain." Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 2967. Submitted 12/24/2010.