MEXICAN VEGETABLE CASSEROLE
This spoon-bread-style dish is a good way to use up an abundance of garden vegetables.
1 1/2 cups fresh or frozen whole kernel corn
1/2 cup chopped onion
1/2 cup green pepper strips
1/2 cup water
1 cup chopped yellow summer squash or zucchini
1 cup tomato, (1 large tomato, chopped)
1 cup (4 oz.) shredded Cheddar cheese
2/3 cup cornmeal
1/2 cup milk
2 slightly beaten eggs
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