ALABAMA CORN SOUFFLE PUDDING

5 ears fresh corn
1/4 c. melted butter
1 c. milk
3 egg yolks
2 tbsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
3 egg whites, stiffly beaten


Hold corn over 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. Bake until mixture sets, 50 to 60 minutes at 375 degrees F. Do not cook too long.

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