CORN SOUFFLE

Serves 4-6

INGREDIENTS

2 -14 oz cans of yellow cream style corn

1 cup frozen corn kernels – cooked and cooled

2 eggs, lightly beaten

½ cup heavy whipping cream

1 sleeve (1/4 –pound) “unsalted tops” soda crackers – crushed

¼ cup chopped flat leaf parsley

2 tablespoons unsalted butter

Kosher salt and grated pepper

PREPARATION

Preheat oven to 350 degrees

In a large bowl, add the cream style corn and cooled frozen corn kernels and mix together. In a small bowl, beat 2 eggs slightly and then add the heavy whipping cream and whisk. Combine the eggs with the corn mixture, then mix in the crushed soda crackers. Finally, blend seasonings and chopped parsley into the corn mixture.

Scrape into a buttered 4 quart casserole and dot with unsalted butter. Bake uncovered for 30-40 minutes or until it is lightly browned on top and springs back to the light touch.