1 1/2 c. fresh or frozen whole kernel corn
1/2 c. chopped onion
1/2 c. grated pepper strips
1/2 c. water
1 c. thinly sliced yellow squash or zucchini
1 lg. tomato chopped (1 c.)
1 c. shredded Cheddar cheese
2 c. cornmeal
1/2 c. milk
2 eggs, lightly beaten
3/4 tsp. salt
1/4 tsp. pepper

In medium saucepan combine corn, onion, 1/2 cup green pepper and water. Bring to a boil; reheat heat. Cover and simmer 5 minutes. Do not drain.

In large bowl combine squash, tomato, 3/4 cup cheese, cornmeal, eggs, milk, salt and pepper. Add undrained vegetables to mixture. Mix well. Put in greased 1 1/2 quart casserole. Bake uncovered in 350 degree oven for 45-50 minutes.