Corn Soufflé with Pork Panko
- 2 (15-1/4-ounce) cans whole kernel corn, drained
- 2 (15-ounce) cans creamed corn
- 1/4 cup honey
- 1/2 cup of pork panko
- 1/4 cup all-purpose flour
- 1/4 cup milk
- 4 eggs, beaten
- Salt & Pepper to taste
Recipe courtesy of our friend: @chinaecho8
Preheat oven to 350 degrees.
Coat a 2-quart baking dish with cooking spray. In a large bowl, combine all ingredients except pork panko; mix well.
Pour into a baking dish.
Top with pork panko Bake 75 to 80 minutes, or until center is set.