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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Courtesy of I haven't tried this yet, but it sounds delicious. Ingredients:
1 1/2 cups fresh corn or 1 1/2 cups frozen corn |
1/2 cup onion, chopped |
1/2 cup green pepper, cut into strips |
1/2 cup water |
1 cup summer squash or 1 cup zucchini, diced |
1 large tomato, 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 |
tomato, slices garnish |
green pepper ring, garnish |
Directions:
1. In a medium sauce pan, combine corn, onion, 1/2 cup green pepper and water.
2. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Do not drain.
3. In a large mixing bowl, combine squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and horseradish.
4. Add undrained cooked vegetables to cornmeal mixture.
5. Mix well; turn into a greased 11/2 quart casserole.
6. Bake uncovered in a 350° oven for 45-50 minutes.
7. Garnish with remaining cheese, tomato and green pepper slices.
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