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Yummy Corn Souffle

Chef.at.Home's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Flour 2 Tablespoon
  Salt 1 Teaspoon
  Paprika 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Corn/Canned, cream-style corn 2 Cup (32 tbs), grated (fresh)
  Onion 1 Teaspoon, grated
  Eggs 3 , separated
Directions

1. Start oven, set at 350° F., Moderate. Rub a 1 1/2-quart baking dish with butter or margarine.
2. Melt the butter or margarine, blend in the flour, add salt and paprika.
3. Add the milk, simmer and stir 5 minutes or until the sauce is smooth and thickened.
4. Add the corn and onion. Let cool slightly.
5. Stir in the well-beaten egg yolks. Fold in the stiffly beaten egg whites. Turn into the baking dish.
6. Bake 30 to 40 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Corn

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1498 Calories from Fat 507

% Daily Value*

Total Fat 58 g88.7%

Saturated Fat 25.8 g129.2%

Trans Fat 0 g

Cholesterol 721.5 mg240.5%

Sodium 2321.2 mg96.7%

Total Carbohydrates 203 g67.8%

Dietary Fiber 17.7 g70.9%

Sugars 14.9 g

Protein 51 g101.7%

Vitamin A 57% Vitamin C 2.1%

Calcium 36.7% Iron 58.9%

*Based on a 2000 Calorie diet

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Yummy Corn Souffle Recipe