CORN SOUFFLE 
2 c. cream style corn (D.M.)
4 tbsp. flour
2 tbsp. sugar
Salt and pepper
1/4 c. melted butter
3 or 4 beaten eggs
1 c. milk

Mix all except eggs and milk. Beat egg whites and then beat egg yolks and milk. Fold all together and bake at 350 degrees for 1 hour uncovered. Serve immediately.

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“CORN SOUFFLE”

 

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