Corn Souffle Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1⁄4 Teaspoon | |
| Plain flour | 1⁄4 Cup (4 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Sweet corn kernels | 1 Cup (16 tbs) (cooked, drained) | |
| Eggs | 4 (separated) |
Nutrition Facts
Serving size: Complete recipe
Calories 992 Calories from Fat 485
% Daily Value*
Total Fat 54 g83.8%
Saturated Fat 26.2 g131.1%
Trans Fat 0 g
Cholesterol 933 mg311%
Sodium 2318.7 mg96.6%
Total Carbohydrates 87 g28.9%
Dietary Fiber 5.5 g22%
Sugars 19 g
Protein 41 g82%
Vitamin A 46.8% Vitamin C 0.44%
Calcium 38.7% Iron 27.1%
*Based on a 2000 Calorie diet
Directions
Melt the butter in a saucepan.
Stir the salt and pepper into the flour, then sprinkle the flour over the hot butter.
Stir well to make a thick paste.
Gradually add the milk to the paste, stirring after each addition, to make a smooth white sauce.
Simmer for 2 minutes, then remove the saucepan from the heat.
Add the sweet corn to the white sauce and stir well.
Remove the sauce from the heat and allow to cool briefly.
Then stir the egg yolks into the sauce.
Beat the egg whites until they are very stiff, then fold them gently into the corn and white sauce mixture.
Turn the mixture into the souffle dish and bake, undisturbed, for 30 minutes.
Chef
