|HISTORY||This recipe is one from down Louisiana-way. It comes from our dear friend, MizMo (Aline Theriot Meaux).|
cast iron pot, start corn cooking in butter. After 5 minutes, add other
chopped and minced vegetables. Continue cooking.
Season with salt and pepper to taste, and when corn starts to stick to bottom of pot, add milk, a little at a time, only as much as is needed to keep corn from sticking.
Lower heat and cook until corn is tender and other vegetables are done.
Can be served hot or cold.
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