Great for brunch and summertime celebrations.
10-oz. pkg. frozen corn, thawed and drained
1/2 c. onion, chopped
1/2 c. green pepper, sliced into strips
1/2 c. water
1 c. yellow squash, chopped
1 tomato, chopped
1 c. shredded Cheddar cheese, divided
2/3 c. cornmeal
1/2 c. milk
2 eggs, beaten
3/4 t. salt
1/4 t. pepper
1/4 t. hot pepper sauce
Garnish: tomato slices, green pepper, sliced into rings
In a medium saucepan, combine corn, onion, green pepper and water. Bring to a boil; reduce to medium-low heat. Cover and simmer for 5 minutes, or until vegetables are crisp-tender. Do not drain. In a large mixing bowl, combine squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and hot pepper sauce. Add corn mixture to cornmeal mixture; stir to blend. Turn into a greased 1-1/2 quart casserole dish. Bake at 350 degrees for 45 to 50 minutes, or until heated through. Top with remaining cheese, tomato slices and green pepper rings. Serves 8.
To keep eggs their freshest, be sure to store them in the carton...it prevents them from absorbing aromas from other foods in the refrigerator.