We were invited to dinner. Our friends Mari and Jim are awesome, but he doesn’t cook, and she makes no pretense about being able to cook anything except maybe half a dozen things, recipes passed down from her Mom. Well, one of those is a sweet corn soufflé that is really good. So, she gave me the recipe. I made it, and it is easily replicable (it came out the same in my kitchen) and really good. It scales well, so it is good for large groups.
Corn Soufflé
2-12 oz cans whole kernel corn
½ cup butter
½ cup sugar
1 TBS flour
½ cup evaporated milk
2 eggs, well beaten
1 ½ tsp baking powder
Cinnamon
Preheat oven to 350 degrees
In medium sauce pan, heat ½ cup butter with ½ cup sugar until butter is melted. Stir in flour until well blended. Remove from heat.
Gradually stir in milk, eggs, baking powder; mix well. Fold in corn. Turn into buttered 1 qt casserole. Sprinkle cinnamon to cover top. Let set overnight or at least 1 hour.
Cook 45 min to 1 hour or until knife comes out clean.
Corn Soufflé
2-12 oz cans whole kernel corn
½ cup butter
½ cup sugar
1 TBS flour
½ cup evaporated milk
2 eggs, well beaten
1 ½ tsp baking powder
Cinnamon
Preheat oven to 350 degrees
In medium sauce pan, heat ½ cup butter with ½ cup sugar until butter is melted. Stir in flour until well blended. Remove from heat.
Gradually stir in milk, eggs, baking powder; mix well. Fold in corn. Turn into buttered 1 qt casserole. Sprinkle cinnamon to cover top. Let set overnight or at least 1 hour.
Cook 45 min to 1 hour or until knife comes out clean.
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