Easy Corn Souffle

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess.

2. 2

   Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth.

3. 3

   Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated.

4. 4

   Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish.

5. 5

   Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.