 Cookies and today we're going to make a corn pudding so let's get started. Chopping up some onion and sweet pepper for our corn pudding. You're going to want about a half onion chopped up and just a couple of sides off of the pepper. Now the green pepper works fine, I just didn't have one, so I used the red. So as long as it's a sweet bell pepper, it doesn't matter what color you use, green, red, yellow, orange, sour, so just cut them small, okay. Cut our corn off the cob. One lady told me to turn my knife around when I scraped it. I don't know if that really matters, but I did. Boy this is a good knife, it's sharp. Did you really get sharp knife when you do corn? You're going to cut it off the cob and like I said we're going to do five ears this way. So we'll be right back when we finish cutting it off the cob. I'm going to put in a little bit of butter, a couple of tablespoons, a little bit of oil. Why not? Make it good and pepper then we're going to add the corn, okay. A little bit before we do. And while we're doing that, I'm going to can a canned meal. So what I'm going to do with this corn pudding is I'm going to use a cup of regular milk and my milk is him. So I'm actually going to open a evaporated milk and fill it up to two cups. Two cups with this. So I had about a cup of regular milk, evaporated milk in there, okay. We'll use that when we put it together. So if you could use exactly what kind of milk you want. But I don't buy that. So I personally love the taste of evaporated milk and stuff. So I prefer it. Whatever you want to do as long as it's some kind of cream, it don't matter. It's corn pudding, okay. Now let's add the corn. It had one really large yellow air in it that crisps up the soil. I mean a lot of people use canned corn to do corn pudding. But let me say this, if you're going to make it, you know, for family reunion or for Christmas or a special occasion you got company coming over. Use fresh corn. If you use canned corn, I personally would use a 12 ounce frozen white chupag corn with a can of yellow corn drained. That's what I would use. If I had to replace this with something other than fresh. So like I said, it would be like a 12 to 16 ounce of chupag corn frozen. And I would just dump it in here and add a can of yellow kernel corn. Just drain it first, okay. So we're going to let that sit there for a second. And cook it just a minute. I'll go ahead and put the salt and stuff in here. You're going to want to use about a teaspoon and a half a salt, okay. This is actually a tablespoon. No, it's a half tablespoon, which is about that. So that's how much salt. A teaspoon of pepper. I'll leave the pepper out. Nothing's better in corn and potatoes than white pepper. Okay. There's one, two. That's weird looking. A little bit of the inside of a shell. Fill them in there. Four. I'm going to try to add them to this without it spilling over. And beat them in here a little bit. Because you don't want to add them and let them scramble. So you would never just crack your eggs into this corn. And once I add this, I'm going to start stirring it pretty quick. So put your cream and your eggs in here. And I'm going to mix it up. Then we're going to pour it in the casserole dish. Okay. And we're going to bake it. We're going to bake it in the oven at 350 for about 40 to 50 minutes. All right. So we're going to pour this up and put it in a baking dish. And you can spray that baking dish if you want to. I didn't, but you can. That's it. That's all there is to it, y'all. Simple, easy, delicious, simple ingredient cooking. That's what Southern people do. Simple ingredient cooking. Going in the oven. Goodbye. We'll see ya. Close to an hour. Okay. All right. We're going to dip into this corn pudding. On our plate. Looks like cheese. And it's not even cheese. It's like a souffle kind of. Because it is a pudding. Okay. We're going to see if it's seasoned well. Okay. That ought to be on everything's given table. It is so good. Better than any kind of casserole with cream and mushroom or cream and chicken soup in it. Y'all need to make this for real. That's the silk from the corn. It looks kind of like a hair, but it's not. It's corn silk. So good. You got to have it on your Thanksgiving table. It is spot on. Make it first if you don't believe me and just give it a try. Thanks for watching Color Valley Cooks where we cook like Mama did.