Creamy Corn Casserole
Makes 10 to 12 Side Dish Servings
2 teaspoons Chef Paul Prudhomme's Poultry Magic
4 tablespoons unsalted butter
1/4 cup vegetable oil
7 cups fresh corn off the cob
...(about seventeen 8-inch cobs), or frozen corn kernels
1 cup very finely chopped onions
1/4 cup sugar
2 and 1/4 cups chicken, beef or pork stock, in all
4 tablespoons margarine
1 cup evaporated milk, in all
2 eggs
In a large skillet combine the butter and the oil with the corn, onions, sugar and Poultry Magic. Cook over high heat until corn is tender and starch starts to form a crust on the pan bottom, about 12 to 14 minutes, stirring occasionally, and stirring more as the mixture starts sticking.
Gradually stir in 1 cup of the stock, scraping the pan bottom to remove crust as you stir. Continue cooking 5 minutes, stirring occasionally. Add the margarine, stir until melted, and cook about 5 minutes, stirring frequently and scraping the pan bottom as needed. Reduce heat to low and cook
about 10 minutes, stirring occasionally, then add 1/4 cup additional stock and cook about 15 minutes, stirring fairly frequently. Add the remaining 1 cup stock and cook about 10 minutes, stirring occasionally. Stir in 1/2 cup of the milk and continue cooking until most of the liquid is
absorbed, about 5 minutes, stirring occasionally. Immediately remove from heat.
In a bowl, combine the eggs and the remaining 1/2 cup of milk; beat with a metal whisk until very frothy, about 1 minute. Add to the corn, stirring well. Serve immediately, alone or over rice, allowing about 1/2 cup per person.
Copyright by Chef Paul Prudhomme
