PHYLLIS'S CAMPGROUND CORN LOAF

Phyllis's Campground Corn Loaf image

From a outdoor cooking program on AETN (Arkansas Education Television) with Phyllis Speer.Terrific! Great for camping or oven. Even good cold with salsa.

Provided by Caroline Cooks

Categories Corn

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

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Ingredients

2 (10 ounce) cans whole kernel corn, drained
1 cup fresh tomatoes, chopped or 1 (14 ounce) can diced tomatoes
1 cup onion, chopped
1 cup green pepper, chopped
1 teaspoon salt
1/4 teaspoon chipotle pepper (optional)
1 cup cornmeal (yellow stone-grounded is best)
1 cup cheddar cheese, grated
2 eggs, slightly beaten
1 (5 ounce) can evaporated milk
1/2 cup water

Steps:

Mix together corn, tomato, onion, green pepper, salt, peppers, cornmeal and cheese. Combine well and let mixture sit 10 minutes to absorb flavors.
Beat eggs; add to evaporated milk and water, mixing well.
Then add egg mixture to cornmeal mixture. Pour into a #10 (castiron)Dutch Oven or greased heavy large baking dish.
Bake covered in hot coals or at 375°F for one hour.
Serve hot or cold.

Nutrition Facts : Calories 306.9, Fat 11.5, SaturatedFat 5.9, Cholesterol 97.1, Sodium 881.3, Carbohydrate 41.7, Fiber 4.6, Sugar 5.2, Protein 13.3

*** Explore more Phyllis's Campground Corn Loaf Recipes »

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