Western Corn Souffle Recipe
Ingredients
1 1/2 tablespoons butter
4 tablespoons flour
2 cups milk
1 teaspoon dry mustard
1/2 teaspoon salt
1 cup (1/4 pound) shredded Cheddar cheese
1 cup cooked corn kernels
3 tablespoons chopped green pepper
1 tablespoon butter
3 eggs, separated
Directions
Melt the 1 1/2 tablespoons butter in saucepan, stir in flour, add milk, and cook until thick, stirring or beating to blend.
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.
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.
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