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Western Corn Souffle

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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