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| Corn Souffle from Scratch |
"I make this every year for our Thanksgiving dinner, and my family always looks forward to having it. It's one of those recipes that looks like you've spent a lot of time on, but it's so easy to make."
Ingredients :
- 2 (15.25 ounce) cans whole kernel corn
- 2 (15 ounce) cans creamed corn
- 4 tablespoons white sugar
- 4 tablespoons all-purpose flour
- 4 tablespoons milk
- 4 eggs
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- Preheat oven to 350 degrees F (175 degrees C).
- Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well. Pour the mixture into a souffle dish.
- Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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