My Mom's Corn Pudding Souffle

• Vegetarian

• Produce

  • 24 oz Corn, frozen super sweet

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 5 oz] can Evaporated milk

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 cup Granulated sugar
  • 1/16 tsp Nutmeg, ground
  • 1/4 tsp Salt

• Dairy

  • 1/2 cup 1 stick butter

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 24 oz frozen super sweet corn, thawed & drained [or 2 [16] oz cans sweet corn, well drained]
• ½ cup [1 stick] butter
• 1 Tbsp all-purpose flour
• ½ cup granulated sugar
• 1 [5 oz] can evaporated milk
• 1½ tsp baking powder
• ¼ tsp salt
• 1/16 tsp ground nutmeg, plus addl for the top
• 2 large eggs, beaten

Directions

• 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 ½ cup of butter. Add one tablespoon of all-purpose flour and ½ 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.