1 1/2 c. fresh or frozen whole kernel corn
1/2 c. chopped onion
1/2 c. green pepper strips
1/2 c. water
1 c. chopped yellow summer squash or zucchini
1 lg. tomato, chopped (1 c.)
1 c. shredded Cheddar cheese (4 oz.)
2/3 c. cornmeal
1/2 c. milk
2 slightly beaten eggs
3/4 tsp. salt
1/4 tsp. pepper
Several dashes bottled hot pepper sauce
Tomato slice, halved
Thin green pepper slice

In a medium saucepan combine corn, onion, the 1/2 cup green pepper and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or until vegetables are crisp-tender. Do not drain.

Meanwhile, in a large mixing bowl combine squash, tomato, 3/4 cup of the cheese, cornmeal, milk, eggs, salt, pepper and pepper sauce. Add undrained vegetables to cornmeal mixture; mix well. Turn into a greased 1 1/2 quart casserole. Bake, uncovered, in a 350 degree oven 45 to 50 minutes or until heated through. Top with remaining cheese, tomato slice and the green pepper slice. Makes 8 side dish servings.