Tangy Corn Casserole

• 1 (10-oz.) pkg. frozen corn, thawed and drained
• 1/2 cup onion, chopped
• 1/2 cup green pepper, sliced into strips
• 1/2 cup water
• 1 cup yellow squash, chopped
• 1 tomato, chopped
• 1 cup shredded Cheddar cheese, divided
• 2/3 cup cornmeal
• 1/2 cup milk
• 2 eggs, beaten
• 3/4 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon hot pepper sauce
• Garnishes: tomato slices and green pepper, sliced into rings

1. In a medium saucepan, combine corn, onion, green pepper, and water. Bring to a boil; reduce heat to medium-low. Cover and simmer 5 minutes or until vegetables are crisp-tender. Do not drain.
2. In a 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.
3. Pour into a greased 1 1/2-quart casserole dish. Bake, uncovered, at 350u0b0 for 45 to 50 minutes or until heated through. Top with remaining cheese, and, if desired, tomato slices and green pepper rings.

frozen corn, onion, green pepper, water, yellow squash, tomato, cheddar cheese, cornmeal, milk, eggs, salt, pepper, hot pepper sauce, tomato

Taken from www.myrecipes.com/recipe/tangy-corn-casserole (may not work)