Ingredients:

Eggplant
2 1/2 cups creamed corn
1/2 cup cream
1/2 cup cornmeal
1 Tblsp pimento, chopped
1/2 green pepper, finely chopped
8 oz. cheddar cheese, grated
1/2 medium onion, chopped
dash Worcestershire sauce
1/2 tsp salt
5 slices bacon

Fry bacon until crispy. Remove from skillet and blot off excess grease with paper towel. When cooled, crumble bacon into small pieces. Grease a 2 quart casserole dish and set aside. Mix all ingredients and pour into prepared baking dish. Bake at 300F for 1 1/2 to 2 hours.

For a low fat version of the dish, replace the cream with skim milk and onit the bacon. Also, use a non-fat cooking spray, such as Pam instead of butter or grease on the baking dish.