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Alabama Corn Souffle Pudding

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  Fresh ears of corn 5
  Melted butter/Margarine 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs)
  Egg yolks 3
  Sugar 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Egg whites 3 , stiffly beaten

Grate corn or split kernels with a corn scraper or sharp knife.
Hold cobs over a bowl and scrape off kernels with back of knife.
Add remaining ingredients except egg whites and beat well to blend.
Fold in whites.
Pour into greased 9-inch casserole or baking dish and put in shallow pan of water in preheated moderate oven (375°F.) Cook until the mixture just sets, 50 to 60 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2377 Calories from Fat 664

% Daily Value*

Total Fat 76 g116.3%

Saturated Fat 38.2 g190.8%

Trans Fat 0 g

Cholesterol 694 mg231.3%

Sodium 831.5 mg34.6%

Total Carbohydrates 417 g138.9%

Dietary Fiber 44.4 g177.6%

Sugars 102.7 g

Protein 76 g152.7%

Vitamin A 121.9% Vitamin C 190.2%

Calcium 39.6% Iron 67.6%

*Based on a 2000 Calorie diet


Alabama Corn Souffle Pudding Recipe