Corn Pudding Souffle


1/2 Quart of Heavy Cream

5 Large Eggs

1/4 Yellow Onion

1.25 lbs Frozen Yellow Corn Kernels

4 Tbs Sugar

Salt and White Pepper (to taste)


Dice Onion.

Sweat Onion and Corn with Heavy Cream until the Onions are translucent and the Corn is tender.

Temper Onions and Corn with Eggs.

Add Sugar, Salt and Pepper.

Pour into greased 9×16 Pyrex.

Bake for 25 minutes at 350 degrees.