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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Great for brunch and summertime celebrations, this side dish gets a little kick from a dash of hot sauce. Ingredients:
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 |
Directions:
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 350° for 45 to 50 minutes or until heated through. Top with remaining cheese, and, if desired, tomato slices and green pepper rings.
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