This creamed corn casserole is light and
airy like a soufflé. A welcome side dish to family holidays.
Creamed Corn Souffle
1 slice white bread
1/4 cup water
1 (15-ounce) can cream-style corn
1/2 cup whole milk or half-and-half
3 large eggs, separated
2 tablespoons butter, melted
1 tablespoon all-purpose flour
1/4 teaspoon salt
Preheat the oven to 350°F (175°C).
Butter a 1 1/2-quart casserole.
Soak bread in water; squeeze dry. Place
in a large bowl and mash with a fork. Add corn, milk, egg yolks,
butter and flour. Stir until well blended.
In a medium bowl, beat egg whites into
soft peaks. Sprinkle in salt. Beat into stiff peaks. Gently fold
egg whites into corn mixture.
Pour into prepared pan and bake 30 to
40 minutes or until knife inserted in center comes out clean
Makes 6 servings.
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