- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Cook: 55 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 458
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 16 g
- Cholesterol
- 233 mg
- Sodium
- 566 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Cook: 55 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 458
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 16 g
- Cholesterol
- 233 mg
- Sodium
- 566 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Coat the bottom and sides of a round 2 quart souffle dish with butter.
- Melt the butter in a medium-sized saucepan over medium heat. Add the onion and garlic and saute until tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 more minute. Add the flour and stir until it becomes light blonde in color, about 2 more minutes. Add the half-and-half and whisk until the mixture becomes smooth and thickened. Remove from the heat.
- Beat the eggs in a large bowl. Temper the eggs into the corn mixture, then stir in the cheese. Pour the mixture into the buttered souffle dish. Bake for 35 minutes. Remove from the oven and serve.
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