Corn Pudding

 

1/4 C. chopped onion

1/4 C. chopped green pepper

1/4 C. chopped fresh tomato

1 16-oz. can cream-style corn

4 large eggs

1/2 C. evaporated milk

1/2 tsp. salt

1/4 tsp. pepper

 

Sauté onion and green pepper until slightly softened; add tomato and sauté for 1 minute more. In medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sautéed vegetables. Lightly grease a 3 & 1/2 qt. crock pot or a soufflé dish which fits in a larger crock pot and pour the mixture in. Cook on HIGH 2 & 1/2 to 3 hours; add grated cheese to the top and cook until cheese is melted.