In a large saute' pan combine first 7 ingredients, add 1 cup whole kernel corn and heat until hot and slightly thick. Remove from heat and let cool about 20 minutes and then purée in blender to make creamed corn. In large bowl, combine Bisquick, eggs, cream corn, chicken stock and mix well. Next fold in add last cup of whole corn and
Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.Yield: 10 servings.