|
Corn
was first domesticated in Mexico around 3500 BC. When Native
Americans taught the Pilgrims how to cultivate corn, over 200
varieties had been developed. Corn is actually a grass and is a good source
of zeaxanthin that is best absorbed with some fat. This
antioxidant phytochemical helps protect our eyes. Spanish
explorers were responsible for introducing corn into Europe.
Cornbread is still popular in Spain.
1 (15-ounce) can whole kernel corn, drained
2
(15-ounce) cans creamed corn
5
large eggs, beaten
⅓
cup granulated sugar
3
tablespoons cornstarch
1 ½
teaspoons salt
½
teaspoon mustard powder
2
tablespoons chopped yellow onion
Pinch
ground white pepper
½ cup whole milk
2
tablespoons butter, melted
1.
In a large bowl, mix the whole kernel corn, creamed corn,
eggs,
sugar, cornstarch, salt, mustard, onion, pepper, milk
and
butter. Pour into a 2 ½-quart soufflé dish.
2. Bake in a
preheated 400°
oven for 45 minutes or until set.
3. Let the soufflé
sit for 10 minutes after baking, as it holds the
heat
for quite a while.
Makes
6 servings
|
