Sunday, May 10, 2015

Corn Souffle Pudding

I love Corn Casseroles and if you follow my blog you'll know that I have many recipes for them.
Here's just another one that I just added to the blog.
It doesn't have to be Thanksgiving to serve Corn!

Corn Souffle Pudding

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" Baking Dish well buttered.

6 C Corn (fresh or frozen that's been thawed)
1/4 C Granulated Sugar
3 TBS Flour
2 tsp Baking Powder
1 1/2 tsp Salt
6 Large Eggs
2 C Heavy Cream
8 TBS Butter, melted

In a medium mixing bowl:
Baking Powder
Whisk well.

In a large mixing bowl:
Heavy Cream
Whisk well.

Gradually add the Sugar mixture to the Egg mixture.
Whisk well until smooth.

Fold in Corn by hand.
Pour into the casserole dish.
Bake 40 - 45 minutes.

Peace in the Kitchen!

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