Directions:
- 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.
- 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.
- Pour into a greased 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 45 to 50 minutes or until heated through. Top with remaining cheese, and, if desired, tomato slices and green pepper rings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1061.73 Kcal (4445 kJ) | ||
| Calories from fat | 446.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.66g | 76% | |
|---|---|---|---|
| Cholesterol | 448.46mg | 149% | |
| Sodium | 2740.25mg | 114% | |
| Potassium | 1568.28mg | 33% | |
| Total Carbs | 103.88g | 35% | |
| Sugars | 25.8g | 103% | |
| Dietary Fiber | 9.86g | 39% | |
| Protein | 55.07g | 110% | |
| Vitamin C | 65.5mg | 109% | |
| Iron | 5.7mg | 32% | |
| Calcium | 1085mg | 108% | |
| Amount Per 100 g | |||
| Calories | 108.02 Kcal (452 kJ) | ||
| Calories from fat | 45.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 76% | |
|---|---|---|---|
| Cholesterol | 45.62mg | 149% | |
| Sodium | 278.78mg | 114% | |
| Potassium | 159.55mg | 33% | |
| Total Carbs | 10.57g | 35% | |
| Sugars | 2.62g | 103% | |
| Dietary Fiber | 1g | 39% | |
| Protein | 5.6g | 110% | |
| Vitamin C | 6.7mg | 109% | |
| Iron | 0.6mg | 32% | |
| Calcium | 110.4mg | 108% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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