Awhile back, my friend Reggie Darling requested a recipe for a mock corn souffle. I had not forgotten, except I knew exactly what he was referring to and I just couldn't deliver. Most of the recipes I had on file called for the typical corn pudding, better known as spoon bread in the South. A little heavier and not quite what I was looking for. Knowing Reggie D. I was sure he was talking about one MD or one of her friends had probably served. So where better to look than an old cookbook I had in my shelf called Palm Beach Entertains, Then and Now, published by the Junior League of the Palm Beaches in 1976.
This is very light and very. very simple to make. Reggie, darling, a caveman can do it, so can you. The only thing I would suggest is cutting back the butter at the top from 8 TB to 6TB and cooking a little longer at a higher temperature for the last 5-10 minutes. Aside from that, my family loved it!
This is such a typical Palm Beach recipe...very elegant and very simple.
Serves 6 to 8
2 Cups milk
1/4 Cup sugar
6 eggs, beaten well
2 TB flour
2 cans (16 ounces each) creamed corn
8 TB butter
Preheat oven to 350 degrees.
In the bowl of a mixer combine milk, sugar, eggs and flour. Beat well for 2 minutes. Add creamed corn and mix well with a spoon. Pour into a shallow 9 x 13 baking dish. Dot with the butter. Bake 45 minutes.
Allow to set a few minutes before serving.
This will not come out brown on top. Ir is really the color of a pudding. I baked it an extra 5 minutes at 400 to get it an amber color.