Corn Souffle - cooking recipe

Ingredients

1 (17 oz.) can Del Monte whole kernel corn, drained
2 c. half and half
1 Tbsp. cornstarch
1/2 tsp. salt
1 1/2 Tbsp. sugar
4 eggs, beaten
4 Tbsp. melted butter

Preparation

Puree corn in blender with 1/4 cup half and half.
Add remaining half and half, cornstarch, salt and sugar; blend well. Add beaten eggs and butter; blend and pour into a greased 1 1/2 to 2-quart souffle dish or straight-sided casserole.
Place dish in pan of hot water to a depth of 1-inch; bake at 400\u00b0 for 55 to 60 minutes or until a knife inserted in the center comes out clean. Serves 6.