Corn Puffle Recipe
Corn Puffle is a mouth watering snack recipe. Try this classic baked Corn Puffle dish; I bet, you will have a huge fan following for this one!
Ingredients
1 Tb. flour
2 garlic cloves crushed
1 1/2 tsp dry mustard
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
5 eggs separated
1 (10 3/4 -oz.) can Cheddar cheese soup
4 ears fresh corn
1/8 tsp. cream of tartar
Directions
In a large saucepan, blend 1 tablespoon flour, 2 garlic cloves, crushed, 1 1/2 teaspoons each dry mustard and Worcestershire sauce and 1/2 teaspoon salt.
Stir in 5 egg yolks (place egg whites in large bowl and let stand at room temperature).
Blend in 1 (10 3/4-oz.) can Cheddar cheese soup.
Cook over low heat, stirring, until mixture is thick and comes to a gentle simmer.
Remove from heat and cool 10 minutes.
Cook 4 ears fresh corn in boiling salted water 5 minutes.
Drain well.
Cut kernels from cobs with a sharp knife, to measure 2 cups.
Stir into cheese mixture.
Add 1/8 teaspoon cream of tartar to egg whites.
Beat at high speed until stiff, firm peaks form, then fold into cooled cheese mixture.
Pour into a 2-qt. souffle dish with a 3-inch foil collar extending above rim of dish.
Bake 40 minutes at 400° and serve at once.
Stir in 5 egg yolks (place egg whites in large bowl and let stand at room temperature).
Blend in 1 (10 3/4-oz.) can Cheddar cheese soup.
Cook over low heat, stirring, until mixture is thick and comes to a gentle simmer.
Remove from heat and cool 10 minutes.
Cook 4 ears fresh corn in boiling salted water 5 minutes.
Drain well.
Cut kernels from cobs with a sharp knife, to measure 2 cups.
Stir into cheese mixture.
Add 1/8 teaspoon cream of tartar to egg whites.
Beat at high speed until stiff, firm peaks form, then fold into cooled cheese mixture.
Pour into a 2-qt. souffle dish with a 3-inch foil collar extending above rim of dish.
Bake 40 minutes at 400° and serve at once.
