Stouffer's Corn Souffle
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Serves/Makes: 6
Ready in: 30-60 minutes
- 2 eggs
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 1 pound canned creamed corn
- 1/2 cup sour cream
- 1/2 cup milk
- salt and pepper, as needed
- 1 pinch grated nutmeg
Preheat the oven to 400 degrees F. Grease a 8x8-inch baking dish. Place the eggs in a mixing bowl and beat on medium-high speed until light and foamy. With the mixer running on medium speed, add the cornstarch, sugar, corn, sour cream, milk, nutmeg, and salt and pepper. Mix until well combined, scraping down the sides of the bowl as needed. Pour the souffle mixture into the greased baking dish. Place the baking dish on the center rack of the oven and bake at 400 degrees F for 35 minutes or until the souffle is done (a knife inserted in the center should come out clean and the souffle should be puffed up and lightly browned). Remove the souffle from the oven and serve while hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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