Easy & Creamy Corn Soufflé Recipe - A Delicious Side Dish

Delicious Corn Soufflé

YIELD Makes 6 servings

INGREDIENTS

3 eggs 3 tablespoons all-purpose flour 1 tablespoon sugar 1/2 teaspoon black pepper 1 can (16-1/2 ounces) cream-style corn 2 cups frozen whole kernel corn, thawed and drained 1 cup (4 ounces) shredded Mexican cheese blend or Monterey Jack cheese 1 jar (2 ounces) chopped pimientos, drained 1/3 cup milk

PREPARATION:

1. Preheat oven to 350°F. Spray 8-inch round baking dish with nonstick cooking spray. Place dish in oven.
2. Combine eggs, flour, sugar and pepper in large bowl; beat with electric mixer at high speed until smooth. Stir in cream-style corn, corn kernels, cheese, pimientos and milk. Pour into hot baking dish.
3. Bake, uncovered, 55 minutes or until set. Let stand 15 minutes before serving. Garnish as desired.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Sodium 556 mg Cholesterol 17 mg Total Fat 6 g Calories 226