This recipe makes enough for a crowd!!

Ingredients:	2 quarts Corn Bread Mix 32 ounces Chicken Veloute (recipe below) 2 lbs frozen cut corn 1.5 lbs shredded cheddar cheese 1.5 ounces diced red pepper 1.5 ounces diced green pepper
Directions:	Pre-heat oven to 350 degrees. 1) Mix all ingredients together and blend well. 2) Place in greased pans, making sure mixture is level. 3) Bake at 350 degrees for 45 minutes to 1 hour. Check center for firmness.

Chicken Veloute (pronounced vel - oo - tay)

Ingredients:	3 TBS butter 3 TBS flour 2 cups chicken stock salt and freshly ground white pepper to taste
Directions:	In a saucepan, over medium heat, melt butter. Stir in flour and cook for two minutes. Whisk in the stock, ½ cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil, then reduce the heat to low and cook for 15 minutes. Remove from the heat and cool a bit.

Yield: 1 gallon or two 9x13 pans.

*** Please note that since this is a recipe prepared in quantity in a professional kitchen, some of the ingredients are listed in non-traditional measurements. You may have to do some calculations to make this at home.