Ingredients:
1 1/2 cups fresh corn or 1 1/2 cups frozen corn
1/2 cup onions, chopped
1/2 cup green peppers, cut into strips
1/2 cup water
1 cup summer squash or 1 cup zucchini, diced
1 large tomatoes, chopped coarsely
1 cup shredded cheddar cheese
2/3 cup cornmeal
1/2 cup milk
2 eggs, slightly beaten
2/3 teaspoon salt
1/4 teaspoon pepper
3 tablespoons prepared horseradish
tomatoes, slices Garnish
green pepper rings, Garnish
Directions:
In a medium sauce pan, combine corn, onion, 1/2 cup green pepper and water.
Bring to a boil, reduce heat, cover and simmer for 5 minutes. Do not drain.
In a large mixing bowl, combine squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and horseradish.
Add undrained cooked vegetables to cornmeal mixture.
Mix well; turn into a greased 1 1/2 quart casserole.
Bake uncovered in a 350F oven for 45-50 minutes.
Garnish with remaining cheese, tomato and green pepper slices.
Servings: 8
Time preparation: 15 min.
Time total: 70 min.