"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Creamy Corn Souffle Recipe

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

Contributor:  
Contributor:  
Emily Hart
Added: Monday, September 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can creamed corn
4 eggs, separated – save whites
1 tsp salt
¼ tsp pepper
1 c half and half

Directions:
Directions:
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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