Recipe by LAURIE
My favorite recipe from my gramma. She always called it a souffle but it is more of a corn pudding. My kids request this especially at Thansgiving and Christmas turkey dinners, and they like it with butter melted on the top.
Top Review by Kristi K
We love this recipe and have used it in various forms for years. I separate the eggs and whip the whites, which means you could probably get away with less flour. I like the addition of the green pepper. This an easy recipe, relatively forgiving and a general favorite with my teenage boys.
- 3 cans whole kernel corn, drained
- 3 tablespoons butter
- 6 tablespoons flour
- 3 cups milk
- 3 teaspoons salt
- 6 eggs, well beaten
- 1 green pepper, chopped (optional)
Directions See How It's Made
- In large dutch oven, melt butter over med high heat.
- Stir in flour, until mixed, it will look clumpy.
- Add milk and mix (you may have to break up the flour/butter clumps with a spoon on on the side of the pan) and bring to a boil.
- Mixture will be like a thick white sauce.
- Turn off heat and add corn, eggs and seasonings.
- Mix well.
- Pour into buttered 13x9 casserole.
- Bake at 350 degrees for about 1 hour until center is set.