"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Creamy Corn Souffle, by Emily Hart, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can creamed corn 4 eggs, separated – save whites 1 tsp salt ¼ tsp pepper 1 c half and half
Beat egg whites and set aside. Beat egg yolks until thick. Add to corn and add seasonings and cream. Fold into egg whites. Pour into greased soufflé dish or large casserole (this rises quite high). Set in a pan of hot water. Bake at 350º for 30 minutes, or until firm.
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