July 19, 2009

Corn Soufflé

 

Yum Yum Yum . . .

an absolute favorite and bonafide southern recipe for corn pudding lovers.  



Corn Soufflé 

3 eggs
1/4 cup granulated sugar
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 1/8 teaspoons baking powder
3 cups heavy cream
2 cups fresh or frozen (thawed) yellow corn
1/4 cup finely chopped onion
1/4 cup finely chopped bell pepper
1 tablespoon melted butter (or bacon drippings)

Preheat oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray. In the bowl of a mixer, beat the eggs and sugar at medium speed for 3 minutes. Add the flour, salt and baking powder and beat an additional 3 minutes. Stir in the cream. Add the corn, onion, bell pepper and melted butter. Stir just enough to combine. Pour the mixture into the prepared dish. Bake for 40 to 45 minutes, or until lightly browned and puffed on top and set in the center. Cool on a wire rack for 15 to 20 minutes before serving. >Note: Cooking time may vary depending on the size of your casserole dish. Add black pepper if desired.

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