YiaYia Irene's Corn Souffle

YiaYia Irene's Corn Souffle

Preheat oven to 350 degrees

2 cans whole kernel corn (15 oz size??) drain corn

1/2 cup sugar

1 tbsp. flour

1/2 cup evaporated milk

2 eggs well beaten

1 1/2 tsp baking powder

1/2 tsp cinnamon

1 stick (1/2 cup) butter

  1. In a medium-sized saucepan on low heat, bring together the butter and sugar until the butter is melted and blended

  2. Stir in the flour until well blended

  3. Gradually stir in milk. Add the eggs and baking powder; mix well

  4. Fold in the corn

  5. Turn it into a buttered 1 1/2 quart casserole dish and sprinkle with cinnamon and a light touch of sugar (I use cinnamon sugar that I make and keep blended)

  6. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out fairly clean. (Note from Irene – I prefer not totally clean if I plan to reheat it before serving)

 On her recipe card, it says - 'bon appetit'  Enjoy!  This recipe is a Chagaris family favorite in her swirly handwriting.  Let the tradition live on to yet another generation. Makes me smile.

Recipe MagicAnthea Stratigos2020