Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, savory baked corn soufle. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Savory Baked Corn Soufle is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Savory Baked Corn Soufle is something which I have loved my whole life. They’re nice and they look wonderful.
Recipe of Savory Baked Corn Soufle
To get started with this particular recipe, we must prepare a few components. You can cook savory baked corn soufle using 11 ingredients and 6 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Savory Baked Corn Soufle:
- Make ready start
- Make ready 1 can creamed corn
- Prepare 1/2 cup sugar
- Get 4 tbsp flour
- Get 3 large eggs
- Prepare 1 1/4 cup whole milk
- Make ready 1/2 tsp white pepper
- Prepare 3 dash hot sauce / this is optional
- Get 1/4 cup plus 2 tablespoons unsalted butter / melted
- Prepare 8 oz frozen corn, thawed or 8 ounces of fresh corn cut off the cob.
- Prepare 3 tsp salt
Instructions
Steps to make Savory Baked Corn Soufle:
- Preheat oven to 350°F.
- Mix all ingredients together except thawed or fresh corn.
- Now just incorporate the thawed corn or fresh corn into mixture.
- Grease with softened butter a 1 1/2 quart baking dish.
- Place in mixture and bake for 40- 50 minutes. Insert a toothpick in middle and see if it comes out clean.
- *****optional serving suggestions.top with grated cheddar and a dollup of sour cream, or for a southwest flair top with a bit of salsa.
As simple as that Recipe of Savory Baked Corn Soufle
So that’s going to wrap it up for this special food savory baked corn soufle recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
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