How to make it

  • In medium saucepan boil corn in 2 cups of milk, salt.
  • Slowly add cornmeal.
  • Stir until very thick, remove from heat and stir in the butter.
  • Add rest of the 3/4 milk.
  • Blend in yolks, one at a time.
  • Add sugar.
  • This part can be made up to 6 hours ahead of time.
  • Then before baking, beat whites, stiff not dry.
  • Fold in 1/4 of whites then fold in the rest.
  • Pour into 2 quart souffle dish.
  • Bake 10 minutes at 400
  • turn down to 375 for 50-55 minutes.
  • Enjoy!

Reviews & Comments 2

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  • putercop 16 years ago
    I've made corn custard before but never a corn custard souffle! That is a great idea! That's another on my to do list.
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  • henrie 16 years ago
    This sounds really good, they use to make a really good one at the hospital cafe, I'll give your recipe a try and see how close it comes to theirs. Thanks for posting your recipe.
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