Western Corn Souffle Recipe
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 |
Nutrition Facts
Serving size: Complete recipe
Calories 2172 Calories from Fat 893
% Daily Value*
Total Fat 100 g154.5%
Saturated Fat 56.7 g283.4%
Trans Fat 0 g
Cholesterol 881.3 mg293.8%
Sodium 2092.9 mg87.2%
Total Carbohydrates 221 g73.7%
Dietary Fiber 39.5 g158%
Sugars 26.2 g
Protein 90 g179.1%
Vitamin A 78.2% Vitamin C 60.4%
Calcium 142.3% Iron 33%
*Based on a 2000 Calorie diet
Directions
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.
Chef
