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Andrea Pudding - Cream Corn Souffle

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“My daughter Andrea has loved this stuff since she was little. It's a recipe that has been handed down form generation to generation. Now, Andrea makes it anytime we have a family dinner, Thanksgiving, etc. She has adapted it from her great grandmother's recipe to her grandmother's recipe, to her mom's recipe, to my recipe. Wonderful cream corn and cheese souffle for any occasion.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 3 (15 ounce) cans creamed corn (We use Green Giant)
  • 5 large eggs (slightly beaten)
  • 12 cup half-and-half
  • 16 ounces of shredded cheese (we use mild cheddar)
  • salt and pepper

Directions

  1. 1. Pre-heat oven to 350 degrees.
  2. 2. Pour cream corn into a large casserole dish.
  3. 3. Add eggs, cheese, half-and-half and salt and pepper.
  4. 4. Whip until well blended.
  5. 5. Bake for 1 hour until eggs fully set and it is slightly browned on top.

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