Sourdough and Corn Pudding

Ingredients

• 0.5 stick butter 
• 90 ounce regular corn drained canned
• 1 cup celery thinly sliced
• 2 cups chicken stock see free range low sodium, room temperature
• 2  eggs 
• 0.3 cup flour all-purpose
• 3 cups half-and-half 
• 1 large onion diced finely
• 25  grinds pepper black
• 2 teaspoons salt 
• 1 pound sourdough loaves 
• 0.3 cup sugar 

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Watch how to make this recipe.
2. Preheat oven to 350 degrees F.
3. In the largest bowl you have, whisk together half-and-half, eggs, sugar, salt and pepper. Tear up bread into small pieces. Soak bread in half-and-half mixture. Meanwhile, melt butter in large skillet. Sweat onions and celery until soft, about 10 minutes, then stir in flour and cook until pasty, gradually whisk in chicken stock. Cook until thickened.
4. Add corn and cook until corn is heated through. Toss corn mixture together with the soaked bread.
5. Pour into greased 13 by 9-inch pan.
6. Bake for 45 minutes.