4 slices bacon
1/2 cup chopped onion
1 cup chopped celery
1 cup chopped celery
1 cup butter, melted
2 eggs, lightly beaten
1 cup corn
1 cup water
1 (32 ounce) can whole kernel corn
1/2 teaspoon salt
1 (15 ounce) can whole kernel corn
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram (optional)
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside.
In a large bowl, mix melted butter or margarine, eggs, corn, water, whole corn, salt, whole corn and oregano. Mix together, stirring occasionally.
Transfer the mixture to the prepared pan and mix in marjoram if desired. Pour batter mixture over the bacon-wrapped roast.
Bake in preheated oven for 35 to 40 minutes. Turn oven off and leave meat to cool in the pan. Use an instalment of cheese cloth to keep the top of the meat from smearing. Serve immediately.