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Corn Soufflé

2-Quart Souffle Dish


Corn was first domesticated in Mexico around 3500 BC. When Native Americans taught the Pilgrims how to cultivate corn, over 200 varieties had been developed. Corn is actually a grass and is a good source of zeaxanthin that is best absorbed with some fat. This antioxidant phytochemical helps protect our eyes. Spanish explorers were responsible for introducing corn into Europe. Cornbread is still popular in Spain.

    1 (15-ounce) can whole kernel corn, drained
    2 (15-ounce) cans creamed corn
    5 large eggs, beaten
    ⅓ cup granulated sugar
    3 tablespoons cornstarch
    1 ½ teaspoons salt
    ½ teaspoon mustard powder
    2 tablespoons chopped yellow onion
    Pinch ground white pepper
    ½ cup whole milk
    2 tablespoons butter, melted

1.  In a large bowl, mix the whole kernel corn, creamed corn,
     eggs, sugar, cornstarch, salt, mustard, onion, pepper, milk
     and butter. Pour into a 2 ½-quart soufflé dish.

2.  Bake in a preheated 400
° oven for 45 minutes or until set.

3.  Let the soufflé sit for 10 minutes after baking, as it holds the
     heat for quite a while.

     Makes 6 servings


Seasoned with Love
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