Richmond Times-Dispatch

Simple souffle-light corn pudding

- BY ANN MALONEY

This simple recipe creates a souffle-light corn pudding that is guaranteed to be scooped up and gone in minutes.

It emerges from the oven slightly puffed, but will deflate and settle quickly.

Fresh, frozen or canned corn works well in this recipe. The ingredient­s are whirred in a blender and then poured into a greased casserole dish and baked, making it a perfect side dish for a harried weeknight or busy holiday season.

Want to vary it? Add a seeded jalapeño to the mix, or stir in crumbled bacon just before baking.

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TOMMCCORKL­E FOR THEWASHING­TON POST

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