Ingredients
1 cup Corn Meal
2 pieces Large Eggs
1 stick Unsalted butter
1 bunch Green Onions - white part only, chopped
1 cup White Onion
1 green bell pepper
1 red bell pepper
2 cans corn canned
2 teaspoons salt
1 Scotch bonnet pepper
2 cans evaporated milk
4 tablespoons Parsley, Chopped
2 cups Sharp Cheddar Cheese - divided
4 tablespoons Sugar - optional
Preparation
Heat over to 350 degrees F, grease 3 quart casserole dish and set aside
Drain corn liquid into a measuring cup add water to make 1 cup
Pour water in to bowl, add eggs and corn meal, mix thoroughly and set aside
Melt butter sauce pan, add green onion, bell pepper, onion, scotch bonnet and salt, cook stirring occasionally 2-3 minutes until tender
Add the evaporated mail and bring to a boil, quickly add the cornmeal and egg mixture
reduce heat to low and cook about 5 minutes stirring offen to prevent any burning
Add corn, continue to cook for 5 minutes until the mixture comes away from sides of pot
Add 1/2 cup of the cheese, parsley and sugar (if using) mix well
Pour mixture in prepared casserole, top with remaining cheese and bake until top is lightly brown about 40 to 50 minutes and cheese is bubbly
Let cool 10-15 minutes before serving
