Corn Pudding

1/4 c Chopped onion
1/4 c Chopped green pepper
1/4 c Chopped fresh tomato
1 cn (16 oz ) cream-style corn
4 lg Eggs
1/2 c Evaporated milk
1/2 ts Salt
1/4 ts Pepper

Saute onion and green pepper until slightly softened; add tomato and saute for 1 minute more. In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sauteed vegetables. Lightly grease a 3 1/2 quart slow cooker (or a souffle dish which fits in a larger slow cooker) and pour the mixture in. Cook on high 2 1/2 to 3 hours; add grated cheese to the top and cook until cheese is melted.

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