Alabama Corn Souffle Pudding Recipe
Ingredients
| Ears of corn | 5 | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Milk | 1 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Sugar | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 3 egg whites, stiffly beaten | ||
Directions
Grate corn or split kernels with a corn scraper or sharp knife.
Hold cobs over a bowl and scrape off kernels with back of knife.
Add remaining ingredients except egg whites and beat well to blend.
Fold in whites.
Pour into greased 9-inch casserole or baking dish and put in shallow pan of water in preheated moderate oven (375°F.) Cook until the mixture just sets, 50 to 60 minutes.
Hold cobs over a bowl and scrape off kernels with back of knife.
Add remaining ingredients except egg whites and beat well to blend.
Fold in whites.
Pour into greased 9-inch casserole or baking dish and put in shallow pan of water in preheated moderate oven (375°F.) Cook until the mixture just sets, 50 to 60 minutes.
Chef
