In a large skillet, preferably nonstick, combine 4 tablespoons of margarine and the vegetable oil with the corn, onions, sugar, and Vegetable Magic®. Cook over high heat until the corn is tender and a crust starts to form on the bottom of the skillet, about 12-14 minutes, stirring occasionally, then stirring more as the mixture starts sticking. Gradually stir in 1 cup of the stock, scraping the bottom of the skillet to remove the crust as you stir. Continue cooking for 5 minutes, stirring occasionally. Add the remaining 4 tablespoons of margarine, stir until melted, and cook about 5 minutes stirring frequently and scraping the skillet as needed. Reduce the heat to low and cook about 10 minutes, stirring occasionally, then add ¼ cup additional stock and cook about 15 minutes, stirring fairly frequently. Add the remaining 1 cup of stock and cook about 10 minutes, stirring occasionally. Stir in ½ cup of the non dairy cream and continue cooking until most of the liquid is absorbed, about 5 minutes, stirring occasionally. Remove from the heat.
Combine the eggs and the remaining ½ cup non dairy cream in a bowl and beat with a whisk until very frothy, about 1 minute. Add this mixture to the corn, stirring well. The heat from the corn will cook the eggs just enough to give this dish a rich, frothy texture. Serve immediately.
Copyright © 1995 by Paul Prudhomme