Creamed Corn Soufflé
This easy creamed corn casserole is light and airy similar to a soufflé. A welcome side dish for breakfast, brunch and holiday meals.
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 and dry.
Makes 6 servings.