Corn Mague Choux

Directions

1. 1
   In large skillet, combine butter and oil with corn, onion, sugar, pepper, salt and Tabasco sauce.
2. 2
   Cook over high heat until corn is tender and starch starts to form a crust on the pan bottom, about 12 to 14 minutes, stirring occasionally, and stirring more as mixture starts sticking.
3. 3
   Gradually stir in 1 cup of the stock, scraping the pan bottom to remove crust as you stir.
4. 4
   Continue cooking 5 minutes, stirring occasionally.
5. 5
   Add the margarine, stir until melted and cook 5 minutes, stirring frequently and scraping pan bottom as needed.
6. 6
   Reduce heat to low and cook about 10 minutes, stirring occasionally, then about 15 minutes, stirring fairly frequently.
7. 7
   Add the remaining 1 cup stock and cook about 10 minutes, stirring occasionally.
8. 8
   Stir in 1/2 cup milk and continue cooking until most of the liquid is absorbed, about 5 minutes, stirring occasionally.
9. 9
   Remove from heat.