Prep 20 mins
Cook 1 hr
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.
- 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)
- 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.
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.
I enjoyed this a lot. People who enjoy custard-ish foods will like this, too. I used light cream instead of milk. I had a hard time believing the number of servings, but it is correct so plan accordingly!
I made this for Thanksgiving dinner. I didn't want to make the 24 servings, so 1/3rd the recipe, except for the corn I used 2 cans of drained corn to have more corn then sauce. I didn't know how my picky family would like it, but there was no left overs.