Corn Soufflé

2 (14 ounce) cans cream style corn
1 (14 ounce) can corn kernels, drained
¼ cup margarine, melted
½ cup sugar
3 eggs, or ¾ cup liquid egg substitute
½ cup flour
1 teaspoon baking powder
¾ cup vanilla pareve soymilk
¼ cup water
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Mix all ingredients except the cream style corn and corn kernels. Add the cream style corn and kernels to the mixture. Spray a deep ovenproof bowl or casserole dish with non-stick cooking spray. Pour the mixture into the bowl and bake for 1 hour and 15 minutes, uncovered. This is best served immediately after cooking if you would like the guests to see the dish souffled. Otherwise it is delicious rewarmed but it will look more like a casserole.

3 thoughts on “Corn Soufflé

    • This is a great recipe. I reduce the margarine in half and it still tastes great. Use the Earth’s Best soy margarine, it is trans-free and made from soy and is a much healthier alternative. Oil would make this too greasy.

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