My Mom's Corn Pudding Souffle

Course Side Dish

Cuisine American

Keyword corn-pudding-souffle

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 281kcal

Author Melissa Sperka

24 oz frozen super sweet corn thawed & drained [or 2 [16] oz cans sweet corn, well drained]
1/2 cup butter
1 Tbsp all-purpose flour
1/2 cup granulated sugar
1 5 oz can evaporated milk
1 1/2 tsp baking powder
1/4 tsp salt
1/16 tsp ground nutmeg plus additional for top
2 large eggs beaten

Preheat the oven to 350°F. Spray or butter a 9 x 9 inch baking dish with cooking spray.
Drain the corn well. [The corn needs to be very well drained to prevent the custard from separating.]
In a small saucepan over medium-high, melt 1/2 cup of butter. Add one tablespoon of all-purpose flour and 1/2 cup of sugar to the melted butter.
Stir and continue to cook until the sugar is completely dissolved and the flour is incorporated. Remove from the heat.
Add the evaporated milk, baking powder, salt, nutmeg and two beaten eggs. The baking powder will cause the mixture to foam slightly.
Pour the custard over the corn. Mix well.
Pour into the prepared baking dish. dusting the top lightly with additional nutmeg, if desired.
Bake for 40-45 minutes or until golden and the center is set when gently shaken.
Serve immediately.

This recipe can be easily doubled and tripled, if you're serving a crowd.