Kansas has plenty of the makings for this, yet the dish must have been easier to make on Baron Münchhausen's "Island of Cheese," where the cornstalks produced loaves of bread, ready-made, instead of ears, and were no doubt crossed with long-eared jacks to produce Corn Rabbits quite as miraculous.
After tomatoes, in popularity, come onions and then green peppers or canned pimientos as vegetable ingredients in modern, Americanized Rabbits. And after that, corn, as in the following recipe which appeals to all Latin-Americans from Mexico to Chile because it has everything.
Latin-American Corn Rabbit
2 tablespoons butter
1 green pepper, chopped
1 large onion, chopped
½ cup condensed tomato soup
3 cups grated cheese
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon Worcestershire sauce
1 cup canned corn
1 egg, lightly beaten
Fry pepper and onion 5 minutes in butter; add soup, cover and cook 5 minutes more. Put over boiling water; add cheese with seasonings and stir steadily, slowly adding the corn, and when thoroughly blended and creamy, moisten the egg with a little of the liquid, stir in until thickened and then pour over hot toast or crackers.
Mushroom-Tomato Rabbit
In one pan commence frying in butter 1 cup of sliced fresh mushrooms, and in another make a Rabbit by melting over boiling water 2 cups of grated cheese with ½ teaspoon salt and ½ teaspoon paprika. Stir steadily and, when partially melted, stir in a can of condensed tomato soup, previously heated. Then add the fried mushrooms slowly, stir until creamy and pour over hot toast or crackers.