I have such fun creating recipes during the summer harvest. Generally we have so many vegetables ready to be picked all at the same time that I have to find different ways to use them. Of course I find ways to freeze them, but I love their fresh flavor and enjoy creating different dishes using them. This dish celebrates the wonderful sweet corn that is early this year and of course our tomatoes which are everywhere. Mark absolutely loved this recipe. Even the leftovers in the fridge were gone the next day.
- 2 cups sweet corn, kernels
- 2 cups tomatoes, diced
- half of a large vidalia onion, diced
- 1 tsp salt
- 1 tsp sugar
- a sprinkle of black pepper
- 1/2 cup milk
- 1 egg
- 1 1/2 cups Bisquick
- 1 cup sharp Cheddar Cheese, shredded, divided use
- 2 Tb butter, melted
- 1/2 tsp garlic salt
- 2 Green Onions, thinly sliced
Preheat your oven to 400, butter a small rectangle baking dish.
In a bowl combine the sweet corn, tomatoes, vidalia onions, salt, sugar and black pepper. Pour this into the buttered baking dish. In a medium bowl whisk the egg into the milk. Stir in the Bisquick and 1/2 cup of the Cheddar Cheese. Scoop this mixture by rounded tablespoons over the vegetables in the baking dish. Smooth this mixture with a rubber spatula until it is spread evenly over the vegetables. Stir the garlic salt into the melted butter and drizzle this over the batter. Sprinkle the green onions on top of this.
Bake for 25 minutes, then sprinkle with the remaining 1/2 cup of Cheddar Cheese and bake another 7 minutes. Serve immediately.