Recipe - Slow-Cooked Corn Pudding

One fourth cup Chopped onion
One fourth cup Chopped green pepper
One fourth cup Chopped fresh tomato
1 cn (16 ounce ) creamstyle corn
4 lg Eggs
One half cup Evaporated milk
One half teaspoon Salt
One fourth teaspoon Pepper

Saute onion and green pepper until slightly softened; add tomato and saute
for 1 minute more. In a mediumsized bowl, whisk together the eggs, milk,
creamed corn and seasonings; add the sauteed vegetables. Lightly grease a 3
One half quart crock pot (or a souffle dish which fits in a larger crock pot)
and pour the mixture in. Cook on high 2 One half to 3 hours; add grated cheese
to the top and cook until cheese is melted.
Posted to recipeludigest Volume 01 Number 405 by James and Susan Kirkland
kirkland@gj.net on Dec 27, 1997