Prep 40 mins
Cook 50 mins
A corn soufflé or pudding that can be eaten with Rajas Con Crema or with pork in Salsa verde. Some people add sugar or honey. I personally prefer it without sweetener. If you like corn you will love this recipe. It can be made ahead of time and refrigerated or frozen until ready to serve.
- 8 cups corn kernels
- 1 cup butter
- 1⁄2 cup milk
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 eggs, separated
- 3⁄4 cup fine breadcrumbs
- 1 cup sugar (optional)
- Puree corn in batches with 1 and 1/2 sticks of butter, salt, baking powder and egg yolks. Add milk if needed to make corn blend easier.
- Pour mixture into a large bowl.
- Beat egg whites until stiff and fold into corn mixture.
- Pour into a baking dish large enough to hold the mixture and for it to raise about an inch.
- Dot top with butter and sprinkle with breadcrumbs.
- Place in preheated 350° oven for 45 to 50 minutes until top is golden and a toothpick inserted in center comes out clean.
I really liked this dish. It didn't say when to add the milk so I added it to the corn mixture after it was all pureed. I also added 5 tsp of vinegar to the egg whites it made them perfectly stiff. I used a pampered chef bowl to cook this in since it made so much. I sprayed it with vegtable spray and it came out beautifull. I took photos and will post later. I also made your Rajas Con Creama to go with Yuumm. photos to follow. Barbara
This was very good. I served this with your Rajas con Crema recipe as suggested and it was wonderful. I didn't use the sugar, as I didn't want it sweet, although I'm sure it would have been good with it as well. I halved the recipe (using 2 large eggs)and baked it in a 9X7-inch glass dish. It gaves us 4-6 servings. Thanks Cunswim for another wonderful recipe!