I had leftover corn mush from when I strained the bisque. It was pretty tasty, so I made up a use for it. Whisk 3 eggs, 1 cup corn mush, 1/2 cup natural yogurt, a little cream, salt, pepper. Saute 1 small diced onion with 1/2 of one diced jalepeno in a cast-iron skillet with a generous amount of olive oil. Once onions are soft, pour in egg mixture and bake at 350 until set. Top with cheese and hot sauce if desired.