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Corn Souffle Recipe

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This recipe for Corn Souffle, by , is from The Brown Robbins Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JoAn Howerton
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Corn Souffle

2 cans whole kernel corn drained
1 c. shredded cheddar cheese
2 Tbsp. finely chopped onions
1/c. melted butter or margarine
1/4 c. flour
1/4 tsp. salt
1/8 tsp. black pepper
1 cup milk
1 Tbsp. chopped fresh parsley
3 eggs, separated




Directions:
Directions:


PREHEAT oven to 350F. Mix drained corn, cheddar cheese, onions, flour, butter, salt, pepper and milk in medium saucepan. Add egg yolks and mix with all.
BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Gently stir in egg whites.
SPOON into 1-1/2-qt. casserole dish. Place dish in large baking pan, then place in oven.
BAKE 10 min. at 350. Lower oven to 325 and bake for additional 40 minutes or until center is set.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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