Phyllis'S Campground Corn Loaf

• 2 (10 ounce) cans whole kernel corn, drained
• 1 cup fresh tomatoes, chopped or (14 ounce) can diced tomatoes
• 1 cup onion, chopped
• 1 cup green pepper, chopped
• 1 teaspoon salt
• 1/4 teaspoon chipotle pepper (optional)
• 1 cup cornmeal (yellow stone-grounded is best)
• 1 cup cheddar cheese, grated
• 2 eggs, slightly beaten
• 1 (5 ounce) can evaporated milk
• 1/2 cup water

1. Mix together corn, tomato, onion, green pepper, salt, peppers, cornmeal and cheese. Combine well and let mixture sit 10 minutes to absorb flavors.
2. Beat eggs; add to evaporated milk and water, mixing well.
3. Then add egg mixture to cornmeal mixture. Pour into a #10 (castiron)Dutch Oven or greased heavy large baking dish.
4. Bake covered in hot coals or at 375u0b0F for one hour.
5. Serve hot or cold.

whole kernel corn, fresh tomatoes, onion, green pepper, salt, pepper, cornmeal, cheddar cheese, eggs, milk, water

Taken from www.food.com/recipe/phylliss-campground-corn-loaf-166522 (may not work)