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| CORN SOUFFLE | |
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2 eggs 1 1/3 c. (17 oz.) canned creamed corn 2 tbsp. flour 1 tbsp. sugar 2 tbsp. melted butter 1 c. homogenized milk 1 tsp. salt 1/8 tsp. pepper Beat eggs slightly; add corn, flour and all the rest of the ingredients. Pour in 1 quart casserole. Set in hot pan of water in oven and bake for 1 hour and 20 minutes at 350 degrees, or until souffle is firm. Serves 4-6. | |
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recipe reviews #22567
Melissa B (Illinois) says:
My family LOVES this recipe. The only thing to be aware of is that it can go from seeming undercooked to overcooked very quickly. It will set once it cools a little so don't be afraid to take it out of the oven on time even if it seems a little soft in the middle.
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