Andrea Pudding - Cream Corn Souffle

READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    (15 ounce) cans creamed corn (We use Green Giant)
  • 5
    large eggs (slightly beaten)
  • 12
  • 16
    ounces of shredded cheese (we use mild cheddar)
  • salt and pepper
Advertisement

DIRECTIONS

  • 1. Pre-heat oven to 350 degrees.
  • 2. Pour cream corn into a large casserole dish.
  • 3. Add eggs, cheese, half-and-half and salt and pepper.
  • 4. Whip until well blended.
  • 5. Bake for 1 hour until eggs fully set and it is slightly browned on top.
Advertisement