Scalloped Corn #2

• 2 cups fresh corn kernels; canned corn, drained and rinsed; or frozen corn, thawed
• 2 eggs, beaten
• 1 green or red bell pepper (capsicum), seeded and chopped
• 3/4 cup heavy cream, half-and-half, or milk
• Salt and freshly ground pepper to taste
• 1/4 cup bread crumbs
• 1 Tablespoon butter

Instructions:
Combine the corn, eggs, bell pepper, cream, salt, and pepper. Pour into a greased baking dish or souffle dish and sprinkle with the bread crumbs. Dot with the butter and bake in a preheated 325F oven for 30 minutes.
Serves 4 to 6.