Phyllis's Campground Corn Loaf

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

• Ready In: 1 hr 15 mins
• Serves: 6-8

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

Directions

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