Baked Creamed Corn Soufflé

Ingredients

• 1 cup corn pulp
• 1 cup cream or top milk
• 1 tablespoon butter
• Salt and pepper to taste
• 3 egg yolks
• 4 egg whites

Method

1. 1 Score corn kernels and press out pulp to yield 1 cup.
2. 2 Combine corn pulp, cream, butter, salt, pepper, and egg yolks in a double boiler.
3. 3 Cook over heat, stirring constantly, until smooth and creamy.
4. 4 Remove from heat and allow to cool slightly.
5. 5 Fold in stiffly beaten egg whites.
6. 6 Pour into a buttered baking dish and bake in a hot oven (425°F) for 20 minutes.