Add the liquid from 1 can of whole kernel corn to 1 cup evaporated milk.

Mix well then add salt and black pepper or white pepper.

Stir in cornmeal to a smooth paste and set aside.

Melt the butter in a deep pot.

Saute the onion, and add the sweet pepper, and pimento pepper. Stir occasionally.

Add flour. Turn off the fire and mix.

Then add the cornmeal mixture and stir on low heat to a consistent paste.

Add heavy cream and mix.

Stir in the whole kernel corn.

Continue stirring until it leaves the sides of the pot.

Remove from heat and pour into a greased dish.

Dot with butter on surface and smooth the surface with the back of a spoon.

Bake at 350 degrees F for approximately 30 minutes or until golden brown.