- 2 cups fresh corn off the cob
- 1 cup chopped tomato
- 1 cup chopped onion
- 1 cup chopped green pepper
- 2 tspns salt
- 1/8 tspn cayenne pepper
- 1 cup yellow corn meal
- 1 cup grated Cheddar cheese
- 2 eggs
- 1/2 cup evaporated milk
- 1/2 cup water
Mix together fresh corn, tomato, onion, green pepper, salt, cayenne pepper, corn meal, and Cheddar cheese. Combine well, and let mixture sit for 30 minutes.
Beat eggs, and add to evaporated milk and water, mixing well. Then add the eggs mixture to vegetables. Pour into greased 2-quart casserole or loaf pan, and bake at 375 degrees for 1 hour. Serve hot or cold. Serves 6 to 8.
More "Lost" Corn RecipesScalloped Corn (1911)
New Orleans Deviled Corn with Bacon, Green Olives (1984)
(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. John D. Adams.)