Complement Your Easter Dinner with Corn Souffle

Bitsy Lakas and her husband Barry have lived in Peachtree Corners for six years. When they’re not visiting elsewhere, Lakas loves to prepare Easter dinner for her family and extended family. Growing up, Lakas was one of five children so Easter always included a big family gathering at her grandmother’s house.

Usually served as an evening meal, the Lakas Easter dinner includes something for everyone. With home baked clove studded ham as the centerpiece, the rest of the menu includes baked sweet potatoes, fresh broccoli, hash brown casserole and her very popular Corn Souffle. Dessert is usually a variety of pies contributed by another family member. 

Lakas says that Corn Souffle is an easy side dish. When she serves it to guests, “Lots of them ask for the recipe.” Well, we don’t have to ask for the recipe because here it is. Enjoy this Corn Souffle with a springtime meal at your house.

Corn Souffle

Preheat over to 350 degrees
Ingredients:
3 eggs
3/8 cup (1/4 cup plus 2T) granulated sugar
1/2 cup all purpose flour
1½  tsp salt
1⅛  tsp baking powder
3 cups heavy cream
2-2½  cups fresh or frozen (thawed) yellow corn 
1 Tb melted butter

Prep:
Coat 2 quart baking dish with nonstick cooking spray (a deep dish is preferable if you have it)

In large bowl beat the eggs and sugar at medium speed for 3 min.  

Add the flour, salt and baking powder and beat an additional 3 min.  

Stir in cream.  

Add corn and melted butter, stirring to combine.

Pour mixture into prepared dish.  

Bake for 45-50 minutes or until lightly browned, puffed on top and set (as in, not runny) in the center.  

Cool on a wire rack for 15 minutes before serving.

Big Idea: This Corn Souffle is a sweet dish similar to a corn pudding. If you'd like to serve a savory version you can omit the sugar.

Enjoy!