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Corn souffle pudding

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • Scatter the bread into a gratin (or any large ovenproof dish). Then cover with milk and top with the unbeaten egg yolks, creamed corn, about 1 cup grated cheese, the parsley, seasonings and sautéed onion. 
  • Beat the egg whites until stiff peaks form using an electric hand mixer. Then gently fold in with the above mixture, in 2-3 batches, until well combined. 
  • Arrange the tomatoes in one layer on top, sprinkle with a decent amount of grated cheese and cook in the oven for about 45 mins until risen and reasonably firm. 
  • Serve with a simple green salad or steamed green vegies on the side.

Ingredients

  • 3 slices stale white bread, crusts removed & broken into small pieces
  • milk
  • 4 large eggs, separated
  • 450 gm canned cream corn
  • 1¼ cups grated tasty cheese
  • 2 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • 1 onion, chopped & sautéed in a little oil
  • 2 ripe red tomatoes, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm