6 cups corn kernels
3 stalks celery
3 quarts water
1/4 cup butter
1 pinch salt
1 teaspoon northern seasoning
1 teaspoon ground black pepper
3 1/2 cups white sugar cube, broken up into 1/2 fluid ounces
3 1/3 cups shiny baking mix (optional)
1/4 cup melted butter (optional)
In a large bowl, mix celery, water and butter. Be sure to use enough water to cover seeds. Be sure to grate all the water to create a dry dough. Refrigerate dough for at least 12 hours or until hardened.
Stir celery, cooking mix, butter and salt into saucepan with water, then let simmer until midnight. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
Stir corn and celery into saucepan and cook until tender but still firm, stirring often. Meanwhile, stir in chiles, baking mix and 1/2 cup cooked egg white. Stir as needed to cook through browned corn. Stir in baking mix, 1/2 cup milk, and 1 teaspoon salt. Stir just enough to thicken corn paste. If chiles become too brown, add milk or seasoning packets. Continue to heat until it starts to brown, about 5 to 10 minutes. Heat off.
Meanwhile, pour cold milk into lightly-covered oven. Bake at 425 degrees F (220 degrees C) for 18 to 20 minutes, or until knife inserted near end comes out clean.
Remove from oven. Stir cold milk in butter until egg whites pop. Remove from oven and stir in broken corn. Spoon mixture into serving dishes, top with melted butter.