1 1/2 c. whole kernel corn
1/2 c. chopped onion
1/2 c. green pepper
1/2 c. water
1 c. chopped zucchini
1 lg. tomato, chopped
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

In medium saucepan, combine corn, onion, green pepper and water. Boil. Simmer and cover 5 minutes until tender crisp. Don't drain.

Combine all other ingredients except 1/4 cup of Cheddar cheese. Add undrained vegetables; mix. Put in a greased 1 1/2 quart casserole dish. Bake 350 degrees 45-50 minutes. Top with remaining cheese.