Foodie Friday: A Holiday Favorite... Corn Souffle

I was introduced to corn souffle when I married into the Lewis Family almost three years ago. I was a huge skeptic. The dish looks like some kind of gooey corn casserole and when it was described as being sweet I was very turned off... until I tried it. This souffle has to be the best side dish there ever was. It is hard to describe without just tasting for yourself, but trust me, it's worth making. I made this for my own family at last year's Thanksgiving and had three requests that I make it again for them this year before I left town. Kids even liked it. It was such a hit! It isn't healthy by any means, but everyone needs a few holiday cheat meals, right?! I missed getting a picture of the whole casserole unfortunately, but you can see it pictured on my dinner plate just above the sweet potatoes and I found a Google image that looks similar to what the souffle looks like fresh out of the oven. I hope your family/families enjoy this recipe as much as mine have!

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Corn Souffle

(Serves 10)

2 cans whole corn, drained

1/2 cup butter

1/2 cup evaporated milk

1 tablespoon flour

2 eggs, well beaten

1/4 cup sugar

1-1/2 teaspoons baking powder

cinnamon sugar

Melt butter with sugar in a mixing bowl; stir in flour (use whisk). Stir in milk. Add eggs and baking powder (whisk together). Fold in corn and pour entire mixture into casserole dish or 12" Dutch oven lined with foil.

Bake at 350 for 45 minutes. Sprinkle with cinnamon sugar and serve hot. If you double the recipe, be sure to bake in a shallow pan, so that the souffle cooks through.

NUTRITION FACTS: appx 175 calories; 12 g fat; 16.3 g carbs; 9.1 g sugar;

3.6 g protein.

It should look something like this:

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