Corn Casserole Recipes: Corn 16 by Recipe Cottage

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	Corn 16

		COLORFUL CORN CASSEROLE Serves: 4-6 as main dish 2 Tbsp. butter 1 medium onion, chopped 1 medium sweet red or green pepper, chopped 3 eggs, beaten 3 cups cooked fresh or (thawed) frozen corn kernels 1 cup grated zucchini 1/3 cup cornmeal 1/3 cup chopped green olives 8-ounce (225g) can whole tomatoes with liquid, chopped 1 1/2 cups grated sharp cheddar cheese 1/2 teaspoon chili powder 1/2 teaspoon ground coriander 1/4 teaspoon ground turmeric, optional 1/2 teaspoon Dijon mustard salt and freshly ground pepper to taste Preheat oven to 350 F. Heat butter in a skillet until it foams. Add the onion and saute over moderately low heat until it is translucent. Add the red or green pepper and saute until both are lightly browned. In a mixing bowl, combine the beaten eggs with the sauteed vegetables and the remaining ingredients. Mix thoroughly and pour into an oiled, large shallow baking dish. Bake for 30 to 35 minutes, or until knife comes out clean.