2 tablespoons unsalted butter
1 cup onion, peeled, diced
3/4 cup red bell pepper, seeded, diced
4 cups frozen corn kernels.
1/4 cup dry sherry
2 eggs, beaten
1 cup milk
1 teaspoon sugar
1 teaspoon Tabasco sauce or hot sauce
1/2 teaspoon dried thyme
1 cup Ritz crackers, crushed
1/2 cup green onions, sliced
Salt and pepper, to taste
Coat a 2 quart casserole dish with nonstick spray. In a large skillet over medium heat, melt butter. Add onions and bell pepper. Cook 5 minutes. Stir in corn. Cook 5 minutes. Deglaze the skillet with sherry. Transfer mixture to large bowl. In another bowl, whisk together milk, eggs, sugar, Tabasco and thyme. Stir in corn mixture. Add cracker crumbs, green onions and salt and pepper. Transfer mixture to casserole dish. Bake in a preheated 350 degree oven for 35 - 40 minutes. Serve.
