Fresh Vegetable Casserole

• 3 ears corn (approximately 2 c. kernels)
• 1 medium onion, finely chopped (approximately 1/2 c.)
• 2 c. (8 oz.) shredded Cheddar cheese
• 2 eggs, beaten
• 1/2 tsp. salt
• 1 medium tomato, chopped (approximately 3/4 c.)
• 1 medium green pepper, chopped (approximately 3/4 c.)
• 1/3 c. corn meal
• 3/4 c. milk
• 1/4 tsp. pepper

1. To prepare vegetables:
2. Cut corn from cob; scrape cob to remove pulp.
3. Peel and seed tomato before chopping.
4. Peel onion; chop.
5. Seed green pepper; chop.
6. In large bowl combine corn, tomato, onion, green pepper, cheese and corn meal.
7. Let stand 30 minutes.
8. Add milk, salt and pepper to beaten egg; mix well.
9. Pour vegetable mixture into a buttered, shallow 2-quart baking dish. Pour egg mixture over to top.
10. Bake in preheated 325u0b0 oven for 35 to 40 minutes or until set.

corn, onion, cheddar cheese, eggs, salt, tomato, green pepper, corn meal, milk, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=231820 (may not work)