Mexican Vegetable Casserole

So maybe you are like us and planted too many zucchini, bell pepper, and tomato plants....Here's an idea to use some of your garden abundance. Great topped with salsa- Add a fresh green salad to make a vegetarian meal.

1 ½ c. fresh or frozen corn
½ c. chopped onion
½ c. chopped green pepper
½ c. water
1 c. chopped yellow squash or zucchini
1 lg tomato chopped
1 c. shredded cheddar cheese
2/3 c. corn meal
2 eggs slightly beaten
½ c. milk
¾ tsp salt
¼ tsp pepper
Saute vegetables until crisp tender. Add water and let set. Meanwhile, combine other ingredients to form cornbread mixture and then add vegetables. Stir in cheese. Turn into greased 1 ½ quart casserole. Bake uncovered for 45-50 minutes or until set.