Corn Mague Choux - cooking recipe

Ingredients

4 Tbsp. unsalted butter
1/4 c. vegetable oil
7 c. fresh or frozen corn
1 c. very finely chopped onion
1/4 c. sugar
1 tsp. white pepper
1/2 tsp. salt
1/2 tsp. Tabasco sauce
2 1/4 c. chicken, beef or pork stock (preferred), or water
4 Tbsp. margarine
1 c. evaporated milk
2 eggs

Preparation

In large skillet, combine butter and oil with corn, onion, sugar, pepper, salt and Tabasco sauce.
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 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 5 minutes, stirring frequently and scraping pan bottom as needed.
Reduce heat to low and cook about 10 minutes, stirring occasionally, then about 15 minutes, stirring fairly frequently.
Add the remaining 1 cup stock and cook about 10 minutes, stirring occasionally.
Stir in 1/2 cup milk and continue cooking until most of the liquid is absorbed, about 5 minutes, stirring occasionally.
Remove from heat.