Corn Maque Choux - cooking recipe

Ingredients

4 tablespoons butter
1/4 cup oil
7 cups frozen corn
1 cup finely chopped onion
1/4 cup sugar
1 teaspoon pepper
1/2 teaspoon salt
1/4 - 1/2 teaspoon cayenne
2 1/4 cups chicken stock (I use canned stock)
4 tablespoons butter
1 cup evaporated milk
2 eggs

Preparation

Using high heat combine 4 T butter, oil, onions, sugar, pepper, salt, cayenne, and corn in a large skillet or frying pan. Cook until corn is tender and starch forms a crust on the pan bottom, about 14 to 16 minutes. Stir occasionally and stir more as it starts to stick.
Gradually add 1 C of the stock, scraping the pan bottom and continue cooking 5 minutes, stirring occasionally.
Add 4 T butter and stir. Cook 5 minutes, stirring frequently and scraping pan bottom.
Reduce heat to low and cook 8-10 minutes, stirring once or twice. Add 1/4 C stock and cook 15 minutes, stirring frequently. Add the remaining 1 C stock and cook 10 minutes, stirring occasionally.
Stir in 1/2 C evaporated milk and continue to cook and stir until most of the liquid is absorbed, about 3-5 minutes. Remove from heat.
In a bowl, combine eggs and the remaining 1/2 C evaporated milk. Beat until frothy. Stir into the corn and serve. Heat from the corn will cook the eggs, but will not curdle.