Corn Souffle

  • 2 (15.25 ounce) cans whole kernel corn
  • 2 (15 ounce) cans creamed corn
  • 55g / 4 tablespoons white sugar
  • 35g / 4 tablespoons all-purpose flour
  • 57g / 4 tablespoons milk
  • 4 eggs
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well. Pour the mixture into a souffle dish.
  3. Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours.