Ham Corn Creole

1/2 cup red pepper, chopped
1 bell pepper, chopped
1 large onion, chopped
2 tablespoons margarine
1 pound ham, cubed
One 15-1/4 ounce can whole-kernel corn with juice
2 eggs, beaten
1 cup Cheddar cheese, grated
2 cups 1-1/2 percent milk
2/3 cup cornmeal mix
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon Creole seasoning
1 cup corn chips, crushed
2 teaspoons margarine, melted

Preheat oven to 350F. Saute bell peppers and onion in margarine. Add cubed ham. Stir in corn (best grade eggs and milk. Mix well and cook 5 minutes. Add cornmeal mix and seasoning. Cook until consistency of mush. Pour into a lightly greased 9 x 9 inch baking dish. Sprinkle with mixture of 1 cup crushed corn chips and melted margarine. Bake 35 minutes. Remove from oven and while casserole is hot, sprinkle cheese on top.

1 pound lean ground meat browned and drained may be used in place of ham. Serve hot.

Serves 3-10.

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Cajun Country -- New Iberia, Louisiana