Corn Souffle

1 can (14.75 oz) cream-style corn
1 can (15.25 oz) whole kernel corn, drained
1 cup cornmeal
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 cup milk
Directions :
1- Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking dish.
2- In a large bowl, combine the cream-style corn, whole kernel corn, cornmeal, flour, sugar, baking powder, and salt.
3- In a separate bowl, whisk together the melted butter, eggs, and milk.
4- Pour the egg mixture into the corn mixture and stir until well combined.
5- Transfer the mixture into the greased baking dish.
6- Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7- Remove from the oven and let it cool for a few minutes before serving.

Leave a Comment