PostHeaderIcon Corn Souffle

Corn souffle is part of our Sunday or weekend meal.  I normally make a roast of some kind and souffle has to be one of the sides.  It is easy (don’t let anyone tell you souffle has to be hard), does not cost much and taste wonderful.  This recipe is the very basic and still Yummy!

souffleIng

Corn Souffle Recipe
1 can creamed corn
1 tablespoon all purpose flour
1 teaspoon salt
3 large eggs
1 cup milk

Whisk the 3 eggs together until it has small bubbles, about 1 minute with an electric mixer.

SouffleEgg

Add the flour, sugar and salt.  Mix for another minute.  Add the creamed corn.
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Pour the mixture into a greased oven proof dish.  I used an 8x9x2.
SouffleReady

Bake at 350 ‘F for 30-45minutes.  If you are not sure, insert a knife and if it comes out clean it is done.

Emily does not eat it (I think it has to do with the texture since she does not eat whipped foods), but the rest of us will gobble the whole thing up in one sitting.  Did I just admit that in public………?

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