Thursday, November 28, 2013

Corn Soufflé


Serving:15-20

Ingredients: 
1. 3 cans of whole corn 
2. 3 cans of cream corn 
3. 7 eggs
4. 3 1/2 tablespoons of sugar
5. 1 teaspoon of salt
6. 1 cup of non-dairy creamer or milk 
7. 3 tablespoons of margarine or butter 

Directions: 
1. Pre heat oven to 350 degrees.
2. Grease a 9x13 baking pan with 1 tablespoon of margarine or butter. 
3. Place the whole corn and cream corn in a large bowl.
4. In a separate bowl, whisk eggs and then combine with corn.
5. Add sugar, salt, and creamer to the mixture.
6. Pour mixture in a baking pan. 
7. Sliver remaining margarine and place on top of mixture. 
8. Bake for approximately 1 hour and 45 minutes or until golden brown.