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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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