I just ran out of time yesterday and didn’t have time to make the roasted red pepper sauce to go with this, but it was still good. Mine may have been a little dry, but it tasted good. I cooked mine for 55 minutes and probably could have done with about 53 or so… It looks pretty (thanks Laura for the pix).
3 ears of corn, shucked
2 green onions, chopped
1 small red pepper, chopped and seeded
1 jalapeno, seeded and chopped
1 T yellow cornmeal
2 T sugar
1/2 tsp italian seasoning
2 tsp salt
1 tsp black pepper
1 cup milk
6 oz shredded 2% SHARP cheddar cheese
350. 9×13 sprayed pan. Mix the milk, eggs, and cheese together. Add to everything else. Bake for 55 minutes or until lightly browned and springs back.
Let rest for about 10 minutes and then cut into squares or however you want to serve it.
Thanks for another good recipe Sarah.