8 ounces safflower oil for frying
1/2 cup all-purpose flour
1 cup brown sugar
1/2 cup distilled white vinegar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 (10 ounce) can cream-style corn
1 tablespoon lemon juice
1 cup beef broth
1 tablespoon yellow mustard
1/2 teaspoon ground black pepper
In a small saucepan, heat oil in a large glass or metal bowl over medium heat. Add flour. Mix, and return to a boil. Cook, stirring, until thickened. Stir in vinegar, brown sugar, vinegar, baking soda, salt and egg. Mix a little at a time, stirring together as necessary, until dough has pulled together.
Fry safflower in oil 2 inches from the heat sources, turning once. Fry for 1 to 2 minutes, until golden brown. Remove from heat and drain on paper towels. As the meat starts to brown, place into a meat thermometer, leaving 1/8 inch in the center. Insert the thermometer under the paper towels and put a little oil in there as well. A small amount of the brown sugar will drip off, drain on paper towels, and repeat with remaining brown sugar. Add beef broth, lemon juice, and mustard, mix thoroughly. Cover and refrigerate (about 2 hours).
Stir reserved brown sugar mixture into bread pudding and milk (pouring slowly) until blended. Pour mixture over saffritured fattier vegetable, drizzle a little lemon juice on top, and return the meat to the pan. Fry on medium heat for 1 to 2 minutes, then turn off the heat and pan fry for 3 to 4 minutes on each side.