Corn Souffle

Yield: Serves 6.

Ingredients

• 1/4 cup Oleo
• 1/4 cup Bread flour; 1 teaspoon Salt; 1 teaspoon onion minced
• 1/4 teaspoon Black Pepper
• 1 cup milk
• 2 eggs - separated
• 1 cup Kernel corn.
• 1/3 teaspoon Baking Powder

Directions

1. Melt the Oleo-in saucepan, stir in flour and seasonings.
2. Combine liquids and add gradually, stirring the mixture constantly to prevent lumping.
3. Bring to a boiling point.
4. Add the well-beaten Egg yolks to the sauce, beating constantly during the add.
5. Fold in the corn.
6. Combine the egg whites + baking powder, beat till whites are stiff.
7. Fold egg whites in corn mixture.
8. Pour in a well greased baking dish.
9. Fold in the Corn. Combine the egg whites + Baking powder, beat till whites are stiff. Fold egg whites in Corn mixture. Pour in a well greased Baking dish. Place in pan of hot water and bake in 350°F oven about 40 Min. (or until a silver knife Will come of the mixture clean. Serves 6.)

Timing

• about 40 Min.

Temperature

• 350°F oven

Equipment

• sauce pan; stirring utensil; egg beater or whisk; well greased Baking dish; pan of hot water; oven; silver knife

Transcription

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