Corn Souffle

Julie P on 7.5.2014

Recipe came out perfectly, proportions were great, like a custard and not dry. Big hit. I doubled the recipe and cooked it in a half-pan to put into a chafing dish (kept the heat at 350 but cooked it over an hour). I used frozen kernels so I didn’t have the extra liquid, though I think I would keep it as you recommended if using canned corn …I added chiles (two cans total for the double recipe) and a few splashes of green tabasco for flavor so at least some of that liquid probably got added back through those.

A few happy friends said they’d been trying to replicate the corn pudding at a local BBQ place and this was it. I’ve shared the recipe with them.

Thanks so much ferociousfluffy!