Next Up - Corn Pudding.

Happy Thanksgiving everyone. I'm still trying to post every dish I made today. Sorry I couldn't do it before T-Day, but at least you have the recipes now and can try them maybe for Christmas or for another occasion, or maybe for just plain DINNER. Just let me preface this by saying, "I LOVE CORN PUDDIN' ." Period. I don't care what kind it is, I just flove it. So, I'm making my very own corn casserole/ pudding/semi-souffle today. Here are my ingredients:

Ingredients:
1 can of kernel corn
 1 can of creamed corn
 4 TB buttah
1/4 cup flour
1 cup 1% milk
 1 cup heavy cream
Then in the picture, I have 2 eggs and 1 extra egg white.
 After thinking about my ingredients,
 I changed that to 3 eggs and the extra white.
 I separated the eggs,
so I have 4 whites and 3 yolks.
 I also had some peppers in the fridge drawer:
green, red, yellow, orange.
 And I added some leftover onion.
 And cayenne.
 And that's it for the ingredients for my corn casserole.

I chopped my onion.

Then I chopped my peppers.
 Turn the peppers over,
 so you are slicing/chopping on the inside of the pepper.
 Works much better.

Melt your butter and add the flour. Cook the roux.

Slowly add in the cream/milk mixture. Whisking the entire time.

At first, it seizes up. Keep adding the cream and whisking.

Take the roux and turn into another bowl.
Add in the can of drained kernel corn.
 And you may want to drain it a little better than I did, just sayin'.

Then add in the can of cream corn.

Chopped onions go into the mix.

Then, the multi-colored peppers go in.

Start beating the egg yolks.

Until they turn lemon-colored.
Then add the beaten yolks to the rest of the mess.

Fold in.

Whup the whites until you have stiff peaks.

Mix in a little bit of the whites
and stir into the egg yolk/roux/corn mix,
 just to lighten the mix.
hen add in the rest of the whites, folding gently.

Pour into a buttered pan,
which is in another pan with water - a bain marie, if you will.

Sprinkle with cayenne.

Cook at 350 degrees for an hour or more.
 Just until it's nicely browned and not jiggly.
 This is totally delicious.