Confetti Corn Casserole
- 3 cups (24 ounces / 700 ml) fresh milk
- 1 ½ pounds (24 ounces / 680 gm) fresh corn
- 1 large white onion
- 1 cup finely chopped celery
- 1 ½ cup cooked brown rice (best from the day before) or a similar volume of crushed crackers or small dry bread cubes
- 4 cloves garlic
- 8 large fresh whole eggs
- 2 tbsp dried oregano
- ¼ tsp freshly ground black pepper
- 1 large red sweet bell pepper and 1 large green sweet bell pepper
- 1 tsp (6g) sea salt
- 3 tbsp (27 g) flour
- 3 tbsp (42 g) of butter
- 2 tbsp (25 g) coconut sugar
- In a medium-size, heavy bottom saucepan, melt the butter slowly over medium heat.
- Add the flour all at once, and whisk to combine well with the butter. Allow to cook, whisking regularly, until the mixture is fully-combined and has started to smell fragrant (about 1 – 2 minutes).
- Add the milk in a slow steady stream, continuing the whisking until the mixture is well-combined.
- Add salt, pepper, sugar and dry oregano, and stir to an even consistency.
- Bring the mixture to a boil, and continue stirring and cooking until the mixture begins to thicken (about 5 minutes).
- Add the fresh corn kernels, and stir to combine. Cook until the corn is heated through (about 5 minutes).
- Set the pan aside, and let it cool to room temperature.
- In a medium bowl, combine the chopped red and green peppers, celery, onions, garlic, brown rice (or other choices of crackers or bread cubes).
- Pour the beaten eggs over the mixture, and stir until even.
- Combine the egg & pepper mixture with the cooled creamed corn, and stir until even consistency.
- Butter a 12 inch (30 cm) cast iron pan. Pour the combined mixture into the pan. Decorate the top with red & green sweet bell pepper rings.
- Bake uncovered in a pre-heated oven at 350 degrees Fahrenheit (180 degrees Centigrade), until the casserole has achieved a firm set (about one hour or more).
- (Optional grated cheese can be put on as a topping in the last 20 minutes, and cooked until nicely bubbling & browned.)