- 3 T. butter, divided
- 2T. all-purpose flour
- 1 c. heavy cream
- 2 T. sugar
- 1 tsp. salt
- 1/4 tsp. ground white pepper
- 4 c. frozen white creamed corn, thawed
- 5 large eggs
Preheat oven to 325 degrees. Grease a 1-1/2-quart soufflé dish with 1 T. butter, set aside.
In a heavy-bottomed Dutch oven, melt 2 T. butter over medium heat. Add flour and cook for 2 minutes, whisking constantly. Add sugar, salt, and white pepper. Add corn and simmer for 1 minute. Whisking constantly gradually add lightly beaten egg yolks and cook for 2 minutes, until mixture begins to thicken. Remove from heat and cool for 5 minutes.
In a large mixing bowl, beat egg whites at high speed with an electric mixer, beating until stiff peaks form. Gently fold egg whites into corn mixture. Pour into prepared soufflé dish placed on a baking sheet, and bake for 45 to 50 minutes on bottom rack of oven.