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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
2 eggs
1 quarter to 1 half of a small sweet onion, roughly chopped
2/3 Cup chopped red bell pepper***

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Supposedly serves 6
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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".
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*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!
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(Dear Reader, if you make this dish, let me know when you get back from Oooo-la-la!)