Fresh Corn Loaf 2 cups fresh corn, cut off cob 1 cup chopped fresh tomato 1 cup chopped onion 1 cup chopped green bell pepper 2 teaspoons salt 1/8 teaspoon cayenne pepper 1 cup yellow cornmeal 1 cup grated Cheddar cheese 2 eggs 1/2 cup evaporated milk 1/2 cup water
Mix together first 8 ingredients. Combine well and let mixture sit for 30 minutes.
Beat eggs; add to evaporated milk and water, mixing well. Then add egg mixture to vegetables. Pour into a greased 2-quart casserole or loaf pan and bake at 375 degrees F for 1 hour.
Serve hot or cold.
This is great with ham sandwiches or as a picnic dish.
