Corn Souffle
This recipe was given to me by a friend who claims it is so delicious, her family will not have Thanksgiving dinner without it so she has made it for decades. I love the idea of adding a corn dish because that is one of the things included in our forefathers first Thanksgiving feast! Enjoy!!!
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Corn Souffle
1 3/4 lbs of corn
6 oz butter
5 TBS sugar (add a little more sugar if you like it sweeter)
10 oz heavy cream or half and half
5 eggs
1 TBS baking powder
5 TBS flour
salt to taste
Melt butter, stir in sugar, blend in flour
Slowly stir in cream, beaten eggs, add baking powder, stir
Add corn and mix together
Grease baking dish
Bake on 350 degrees for 45 minutes
Test with a thin knife until it comes out clean
Cool and cut into square pieces
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