Phyllis's Campground Corn Loaf |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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From a outdoor cooking program on AETN (Arkansas Education Television) with Phyllis Speer.Terrific! Great for camping or oven. Even good cold with salsa. Ingredients:
2 (10 ounce) cans whole kernel corn, drained |
1 cup fresh tomatoes, chopped or 1 (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 |
Directions:
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 375°F for one hour.
5. Serve hot or cold.
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