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| CORN SOUFFLE | |
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1 can cream style corn 1 can whole kernel corn, drained 1/4 c. milk 4 eggs, separated 2 tbsp. sugar 2 tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 2 tbsp. melted butter 1/2 c. shredded cheese (optional) Mix everything in bowl except egg whites. Beat egg whites until stiff peaks form. Fold into corn mixture. Pour into greased souffle pan. Bake at 350 degrees for 20 to 30 minutes or until golden brown. | |
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recipe reviews #113806
Holly (California) says:
I have looked (and looked & looked!!) for a good corn souffle recipe and this one was perfect!! Only changes I made was to add 1/2 cup of plain bread crumbs. Absolutely delish, will definitely be making again!!
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