6 ears corn (or frozen corn)
1/2 c. minced onion
1/2 c. diced green pepper
4 eggs, lightly beaten
1 1/2 c. milk
1 c. shredded Cheddar cheese
1 1/2 c. soft bread crumbs
3/4 tsp. salt
1/4 tsp. ground black pepper

Preheat oven to 350 degrees. Cut corn kernels from cobs (makes about 3 cups). In large bowl, combine corn with remaining ingredients and mix well. Pour into a buttered 2-quart casserole. Cover and bake for 30 minutes. Uncover and bake 30 minutes longer, or until golden brown and a knife inserted in center comes out clean.