Variation on a Lutheran corn souffle

Corn Souffle

Some favorite ecumenical memories come from times spent with good friends and acquaintances at the Lutheran Church of the Reformation in West Long Branch.

In fact, if I added up all the calories consumed at various sessions of the Saturday Study Group or festive socials,  I’m sure they would account for at least a pound or two.

At the Study Group sessions, the topics have ranged from Harry Potter to Richard Wagner to Mother Teresa to the differences between the Protestant and Catholic canons of the Bible.

 Msgr. Sam A. Sirianni, director of the Diocesan Office of Worship and pastor of St. Robert Bellarmine Parish, Freehold, was the riveting guest speaker at the later. I tried to give a compelling presentation on Blessed Mother Teresa of Calcutta at an earlier session.

At Reformation potluck suppers, some dishes are perennial favorites including corn souffle.

I tried to get the real recipe and failed but came up with, what I hope is, an acceptable substitute.

Lutheran Corn Souffle (sort of)

Ingredients: 2 (15 ounce) cans whole kernel corn; 2 (15 ounce) cans cream-style corn; 4 tablespoons light cream; 4 eggs; 4 tablespoons all-purpose flour; 4 tablespoons white sugar (or substitute to taste)

Directions: Preheat the oven to 350 degrees; combine the ingredients in a mixing bowl and blend gently then pour the mixture into a 2-quart baking dish.

Bake for 1 to 1 1/2 hours.


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