Corn season is here so I'm sharing my corn cheese bake again for Flash Back Friday. You can use all green or all red sweet peppers if that is what you have. To make it look more appealing I like to use both. This time I used hot sauce instead of crushed red pepper and increased the sweet peppers from 1/4 cup to 1/2 cup.
- 2 cups corn, cooked and drained
- 2/3 cup milk
- 2 eggs, beaten
- 1 cup cheese, grated
- 1/4 cup sweet green pepper, chopped fine
- 1/4 cup sweet red pepper, chopped fine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 drops hot sauce..optional, you can add more or less as to your liking.
- 1/2 cup (approx 12) crackers, crushed (crushed cornflakes is an option)
- 2 tablespoons butter
- In a medium sized bowl whisk together corn, milk, eggs, cheese, sweet peppers, salt and pepper. Pour into a greased baking dish. (6 1/2" x 6 1/2" x 2")
- Add melted butter to crushed crackers and stir until crumbly.
- Sprinkle cracker crumbles on top of corn mixture.
- Bake in 350º oven for 40 minutes.
- Serve hot as a side dish.
- Serves: 4 to 6
