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
  1. Boil Corn and milk together for about 10 minutes. Don’t let the corn burn on the bottom (it is the one thing that happens most often to me!) Photo1080 (2)Photo1083
  2. Stir in butter or margarine, sugar, salt, pepper, and beaten egg YOLKS. Photo1082
  3. Beat egg WHITES (but not too stiff) and fold into Corn mixture. (I once beat them to meringue stiff and they baked right out of the baking dish which then fell as it cooled!) Photo1086Photo1085
  4. Pour into a lightly greased 2-quart casserole.Photo1087

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!!)

IMAG0391Photo1091 (2)

 

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About WyomingStoryGirl

I like all kinds of recipes and feeding the growling stomachs of my friends and family.

Posted on February 23, 2012, in Foodie, for the Home, Recipes and tagged , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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