Corn Pudding Souffle

Cassie *


A dear friend gave me this recipe...Yummy!


★★★★★ 1 vote

4 - 6
15 Min
30 Min


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2 Tbsp
2 Tbsp
all purpose flour
half and half
1 can(s)
( 17 ounces) whole kernal corn, drained, reserve liquid
1 small
( 4 ounce) chopped green chiles, drained
eggs, separated
1/4 c
cream style cottage cheese...if i can find, i buy small curd, and cream it in food processor

How to Make Corn Pudding Souffle


  • 1Melt butter in medium saucepan over medium heat. Stir in the flour till smooth. Add enough half and half to corn liquid to measure 1 cup. Continue stirring until sauce is thick and hot.

    Stir in corn, chiles, and garlic powder.
  • 2Bring to a boil over medium heat, stirring constantly. Reduce heat to low.

    Beat egg yolks, in a small bowl. Stir about 1/4 cup of hot sauce into egg yolks, heating constantly. Stir egg yolk mixture back into sauce.

    Remove from heat; stir in cottage cheese. Beat egg whites in bowl until stiff peaks form. Fold egg whites into corn mixture.

    Pour into ungreased 1 1/2 quart casserole dish, or souffle dish.
  • 3Bake in 350 degree oven for 30 minutes or until wooden pick inserted in center comes out clean.

Printable Recipe Card

About Corn Pudding Souffle

Course/Dish: Side Casseroles
Hashtags: #corn, #chiles, #souffle

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