Corn Soufflé
Ingredients
- Cooking spray Cooking spray Cooking spray
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 6 large eggs
- 2 cups half and half
- 1/2 cup salted butter
- 4 cups corn kernels
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Instructions
- Coat a 9x13-inch casserole dish with cooking spray.
- In a small mixing bowl, combine the sugar, flour, baking powder, and salt.,In a larger mixing bowl, combine the eggs, half and half, and melted butter. Whisk to completely combine. Add the corn and dry ingredients, and stir until just combined.
- Pour the batter into the prepared casserole dish and bake until golden brown on top with a slightly jiggly center, 45 minutes to 1 hour.,To store leftovers, allow the corn soufflé to cool and either transfer it to an airtight container or wrap it in plastic. Refrigerate for up to 5 days. Gently reheat in the oven or microwave until heated through.,You can freeze your corn soufflé in an airtight container for up to three months. Let it thaw in the fridge and reheat in the oven or microwave when you're ready to eat.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original