Gluten free, of course, this was supposed to be a Christmas dinner dish but we never got around to making it, until after the new year. We were so pleased with the outcome, it has become a regular in our kitchen!
Mix together in a large bowl:
3 beaten eggs
1 Tablespoon sugar
black pepper
1 can cream style corn
1 can whole kernel corn, drained
1 1/2 cups shredded cheese (cheddar or monterey jack)
1/3 cup milk, cream, or half & half
Stir everything until well combined.
Pour into a baking dish, bake at 350 for 55 minutes
The original version is amazing, but we have made tons of variations to this dish. The last time I made it, I mixed in a can of drained and rinsed pinto beans, and layered in corn tortillas. I also added a handful of cilantro and a few chopped green onions. This is an extremely versatile dish.
Mix together in a large bowl:
3 beaten eggs
1 Tablespoon sugar
black pepper
1 can cream style corn
1 can whole kernel corn, drained
1 1/2 cups shredded cheese (cheddar or monterey jack)
1/3 cup milk, cream, or half & half
Stir everything until well combined.
Pour into a baking dish, bake at 350 for 55 minutes
The original version is amazing, but we have made tons of variations to this dish. The last time I made it, I mixed in a can of drained and rinsed pinto beans, and layered in corn tortillas. I also added a handful of cilantro and a few chopped green onions. This is an extremely versatile dish.
You can also add up to 3 Tbs. Gluten free baking mix/biscuit mix or flour blend if you prefer a thicker souffle.
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