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Western Corn Souffle

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Ingredients
  Butter 1 1⁄2 Tablespoon
  Flour 4 Tablespoon
  Milk 2 Cup (32 tbs)
  Dry mustard 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Shredded cheddar cheese 1 Cup (16 tbs)
  Corn kernels 1 Cup (16 tbs) (cooked)
  Green pepper 3 Tablespoon, chopped
  Butter 1 Tablespoon
  Eggs 3 , separated
Directions

Melt the 1 1/2 tablespoons butter in saucepan, stir in flour, add milk, and cook until thick, stirring or beating to blend.
Add mustard, salt, and cheese, and stir until well blended.
Mix in corn.
Fry green pepper in the 1 tablespoon butter until limp and add to mixture.
Stir in slightly beaten egg yolks, then fold in stiffly beaten egg whites.
Turn into buttered 1 1/2 quart casserole, set in a pan of hot water, and bake in moderate oven (350°) for 45 minutes, or until set.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Vegetable

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2172 Calories from Fat 893

% Daily Value*

Total Fat 100 g154.5%

Saturated Fat 56.7 g283.4%

Trans Fat 0 g

Cholesterol 881.3 mg293.8%

Sodium 2092.9 mg87.2%

Total Carbohydrates 221 g73.7%

Dietary Fiber 39.5 g158%

Sugars 26.2 g

Protein 90 g179.1%

Vitamin A 78.2% Vitamin C 60.4%

Calcium 142.3% Iron 33%

*Based on a 2000 Calorie diet

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Western Corn Souffle Recipe