Phyllis'S Campground Corn Loaf - cooking recipe

Ingredients

2 (10 ounce) cans whole kernel corn, drained
1 cup fresh tomatoes, chopped or (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

Preparation

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\u00b0F for one hour.
Serve hot or cold.