Recipe, Crust, Ingredients, & More
Strain corn water into a bowl. Measure to 1 cup; add water if needed. Combine the liquid with egg and cornmeal, mixing thoroughly. Set aside.
Melt butter in a saucepan. Sauté green onion, bell pepper, onion, salt, and pepper for 2-3 minutes until tender.
Add milk, bring to a boil. Quickly add cornmeal and egg mixture. Reduce heat, cook for 4 minutes, stirring frequently.
After 4 minutes, add corn, cheese, parsley, and sugar. Mix well.
Top with remaining cheese. Bake for 30-40 minutes until lightly browned and bubbly.