Image via WikipediaCooks.com – Recipe – Corn Souffle: “1 can cream style corn
1 can whole kernel corn, drained
1/4 c. milk
4 eggs, separated
2 tbsp. sugar
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. melted butter
1/2 c. shredded cheese (optional)
Mix everything in bowl except egg whites. Beat egg whites until stiff peaks form. Fold into corn mixture. Pour into greased souffle pan. Bake at 350 degrees for 20 to 30 minutes or until golden brown.”
1 can whole kernel corn, drained
1/4 c. milk
4 eggs, separated
2 tbsp. sugar
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. melted butter
1/2 c. shredded cheese (optional)
Mix everything in bowl except egg whites. Beat egg whites until stiff peaks form. Fold into corn mixture. Pour into greased souffle pan. Bake at 350 degrees for 20 to 30 minutes or until golden brown.”
Ok I didn’t follow it exactly because I didn’t realize how long it took to get stiff peaks on the egg whites. I also didn’t realize until I spoke with my hubby Tim that to get stiff peaks I needed to put it in a larger bowl to whip the air into the egg whites and that’s what gets me the stiff peaks. Leave it to Mr. Food Network a.k.a. Tim to know that. I folded it in without the stiff peaks and added two Tablespoons of flour because I figure the reason for the stiff peaks is to stiffen up the batter. I don’t know….I’m starting to think I was wrong.
Ok, the souffle baked for a bit over an hour. I liked it though I think it needed a bit more sugar. I think that because we ate for dessert instead of as a side dish. If we had it as a side dish as I had intended then it needed some salt and pepper. As a dessert, it needed more sugar. Overall, it turned out pretty good.
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