2 c. fresh corn cut off cob
1 c. chopped fresh tomato
1 c. chopped onion
1 c. chopped green pepper
2 tsp. salt
1/8 tsp. cayenne pepper
1 c. yellow cornmeal
1 c. grated Cheddar cheese
2 eggs
1/2 c. evaporated milk
1/2 c. water

Mix together corn, tomato, onion, green pepper, salt, pepper, cornmeal and cheese. 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 for 1 hour. Serve hot or cold. This is great with ham sandwiches or as a picnic dish. Serves 6-8.