Corn Soufflé


1/3 cup unsalted butter, melted, plus more for greasing 
1/3 cup cornmeal 
1/3 cup all-purpose flour 
1/3 cup sugar 
1 teaspoon kosher salt 
1 teaspoon baking powder 

4 large eggs 
1 cup whole milk 
1 cup heavy cream 
2 (14.5-ounce) cans 
creamed corn 
1 (14.5-ounce) can corn kernels, drained 


1.Preheat your oven to 375 F and grease a 8x8 casserole dish with butter.

2.In a medium bowl, whisk the cornmeal, flour, sugar, salt and baking powder to combine.

3.In a large bowl, whisk the eggs, milk, cream and butter until well-combined.

4.Add the creamed corn and corn kernels and mix to combine.

5.Add the dry ingredients to the wet and mix until just combined.  

6.Transfer to the prepared casserole dish and bake until set, about 1 hour.

7.Cool for 10 minutes before serving.

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