Andrea Pudding - Cream Corn Souffle - cooking recipe
Ingredients
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3 (15 ounce) cans creamed corn (We use Green Giant)
5 large eggs (slightly beaten)
1/2 cup half-and-half
16 ounces of shredded cheese (we use mild cheddar)
salt and pepper
Preparation
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1. Pre-heat oven to 350 degrees.
2. Pour cream corn into a large casserole dish.
3. Add eggs, cheese, half-and-half and salt and pepper.
4. Whip until well blended.
5. Bake for 1 hour until eggs fully set and it is slightly browned on top.
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