Perfect for brunch or Sunday dinner, Tower’s fresh corn loaf is bursting with garden flavors. A hint of cayenne pepper makes the fresh vegetables pop. Serve warm with butter or honey. This loaf is even tastier the next day.

2 cups fresh corn kernels
1 cup chopped tomatoes
1/2 cup chopped onion
3/4 cup chopped green bell pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
1 cup yellow cornmeal
1 cup grated cheddar cheese
2 eggs
1/2 cup evaporated milk
1/2 cup water

1. Preheat oven to 350 degrees. Apply cooking spray to a 2-quart baking dish.

2. In a bowl, combine corn, tomatoes, onion, bell pepper, cayenne pepper, salt, cornmeal and cheese.

3. In another bowl, whisk together eggs, evaporated milk and water. Add to corn mixture and mix well.

4. Spoon into baking dish. Bake 1 hour, or until a toothpick inserted comes out clean.

Serves 8–10.