corn pudding

this here is a real easy side dish

that goes ooohhhhh sooo good with any kinda

main course that you is preparin

3 tablespoons butter, plus extra for greasin that there casserole dish
1/2 large onion, chopped
1 celery stalk, chopped
1 jalapeno, seeded n chopped (or half a bell pepper or poblano ifn ya likes less heat)
3 tablespoons all-purpose flour
2 cups milk
1 cup sour cream
2 eggs, beaten
1 (10-ounce) bag of frozen kernel corn (or two 15-1/4 ounce cans whole kernel corn, drained)
garlic powder n freshly ground black pepper to taste
1 cup panko bread crumbs
1 cup grated Parmesan cheese


preheat oven to 325 degrees F

in a large saucepan over medium heat, melt the 3 tablespoons of butter n saute that onion n celery n jalapeno until tender, about 5 minutes

spinkle in the 3 tablespoons of flour n stir to coat the onion n jalapeno evenly, being sure to not burn them none
cook that flour until golden brown, about 3 minutes

slowly whisk in the 2 cups of milk n stir until thickened a bit n then remove that saucepan from the heat

in a small bowl, combine the 1 cup of sour cream n the 2 eggs n then stir in about 1/4 cup of the hot mixture to temper the sour cream n egg mixture

stir that there sour cream n egg mixture into the saucepan mixture
n then add the kernel corn
n season it all with the garlic powder and pepper to taste
n stir everthang all together til it's all mixed up real good

pour all that into a buttered 8 by 8-inch casserole dish or whatever kinda 2 quart baking dish that ya have on hand

in another small bowl, mix together them bread crumbs n parmesan cheese n sprinkle evenly over the top of the corn casserole

place the casserole in the oven n bake until the custard sets n the top is golden brown, about 45 minutes