BE SURPRISED. BE VERY SURPRISED. Because, ya know, it's rare that I talk about food that I've prepared, unless it's in order to stand myself in a corner, hang my head in shame, and let you point fingers and laugh at me!
But, ahem, this time I'm waiting for a prize. (Go ahead and pin it on me, Reader Dear!) Last night I got the bright idea to throw sweet red peppers into the baked corn I was preparing. (I've still got plenty of peppers packed away.)
And, ah, the minute I pulled the dish from the oven and saw its deeply golden color and got a whiff of its intense, savory aroma, I had to have a sample bite....
( Forgive me, this may sound a little corny) I took a trip to Oooo-la-la!!
Here it is:
Q's Corny Concoction
2 Cups corn kernels*
1 Cup milk**
2/3 Cup cracker or bread crumbs
3 Tbsp. butter
1/2 teasp. salt
1/8 teasp. pepper
1 quarter to 1 half of a small sweet onion, roughly chopped
2/3 Cup chopped red bell pepper***
Supposedly serves 6
Place all ingredients in blender and pulse until thoroughly blended.
Pour into greased casserole dish.
Bake at 350 for 35-40 minutes.
Avoid over-baking. Take from oven when "set".
*I saw a lovely large bag of frozen organic corn at Costco. I also bought it. Now I can just pull from the freezer, scoop kernels from the bag, and re-close. Magnifique!
**Preferably whole milk. I used whole milk and cut back on the butter.
***I may have used as much as a cup of chopped peppers. I really don't know. What can I say--it was an experiment, after all!
(Dear Reader, if you make this dish, let me know when you get back from Oooo-la-la!)