I’m always on the look-out for foods that are easy to make when camping, so I was thrilled to find a hundred-year-old recipe for Bacon and Corn, Camp Style. In addition to bacon and eggs, this dish contains eggs, green pepper, and onion, and is easy to make in a skillet. It is both hearty and tasty, and would be perfect for breakfast or dinner while camping. It also is a nice, easy dish to make at home.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
Bacon and Corn, Camp Style
12 slices bacon (If desired, less may be used.)
1/2 green pepper, chopped
1 small onion, chopped
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups corn, canned or boiled and cut from the cob (I used a 15 oz. can of corn which is a little less than 2 cups, but it worked well in this recipe.)
Using medium heat, cook bacon in a skillet until crisp. Remove bacon from pan and set aside, but keep warm. Drain most of the fat from pan, while reserving a small amount to saute the vegetables. Add the green pepper and onion, and saute until tender, about 5 minutes. Add eggs, salt, and pepper; stir to combine. Stir in the corn. Let cook until curds begin to form, then gently scrape the bottom of the pan and stir to turn the mixture to scramble the eggs. Continue cooking and scrambling until the eggs are set. Remove from the heat and serve. If desired garnish with some of the bacon strips. Serve the remaining bacon on the side.