Name: Corn Souffle
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Cuisine: New American
Ingredients: 4 large eggs; 4 tbsp unsalted butter, melted; 4 tbsp condensed milk; 1/3 cup(s) whole milk; 1/4 cup(s) cornstarch; 1/4 cup(s) ground cornmeal; 2 15.2 ounce cans whole kernel corn, drained; 2 14.75 ounce cans cream-style corn, see notes 1; 1 tsp salt

Ingredients

Servings:

large eggs

4 tbsp

unsalted butter, melted

4 tbsp

condensed milk

1/3 cup(s)

whole milk

1/4 cup(s)

cornstarch

1/4 cup(s)

ground cornmeal

15.2 ounce cans whole kernel corn, drained

14.75 ounce cans cream-style corn, see notes 1

1 tsp

salt

Directions 7 steps | 75 Minutes

Step 1

Preheat the oven to 375°F. Grease a 9x13 inch baking dish or a 3-quart casserole dish.

Corn Souffle Recipe: Preheat the oven to 375°F.

Step 2

Prepare two large bowls. Place the egg yolks in one bowl and the egg whites in the other bowl.

Corn Souffle Recipe: Prepare two large bowls.

Step 3

In the bowl with the egg yolks, combine the melted unsalted butter, condensed milk, whole milk, cornstarch, ground cornmeal, drained corn kernels, cream-style corn and salt. Mix until well combined.