Cream Corn Soufflé
It is the accompaniment for Hubby’s birthday dinner and although the original recipe uses 1 can of creamed corn, you would quickly find out you’d wished you had QUADRUPLED the recipe. This delicious dish is actually called a corn pudding on the old recipe I have, but it really cooks as a soufflé: don’t peak!
Stokely Van Camp’s Cream Style Golden Corn…Real Corn Pudding
I’ve doubled the original recipe for you because it makes a great 1 cup serving. Makes about 6 servings in my house but the recipe says it serves 8-10!
- 2 cans Stokely’s Finest Golden Cream Style Corn (any cream style corn will do)
- 2 cups milk
- 2 Tablespoons butter or margarine, MELTED
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 Tablespoons sugar
- 6 large eggs, SEPARATED
Bake uncovered in a moderate oven (375 or 400 degrees F – winter/snowy areas use higher temp, summer use the 375 at highest) for 35 minutes. There will be a nice golden browning and the serving “stiff, but juicy to the touch” when you cut into it.If you notice it is still liquidy, cook longer even to 1 hour. This is one of those dishes that you MUST let sit or it will “run”. (Do NOT PEAK WHILE IT IS BAKING, or it FALLS!!)
- Meatless Monday: Corn pudding (csmonitor.com)
- Comfort Food Week: Corn Pie and Cheese Blintz Souffle (mexicanjewish.wordpress.com)
- Holiday Dish: Ma’s Baked Corn Pudding (thesmartcookiecook.com)
Posted on February 23, 2012, in Foodie, for the Home, Recipes and tagged casserole, Cook, Corn Pudding, Creamed corn, eggs, farm fresh, farm fresh eggs, Home, pepper, Recipe, salt, stiff eggs, Tablespoon. Bookmark the permalink. Leave a comment.