Corn Soufflé
Posted by Ben | Under Lick The Plate Clean Recipes, Vegetables / Side Dishes Monday Sep 22, 2008… from the kitchen of Rea Douglas
More Firehouse Favorites Cookbook
San Diego Fireman’s Relief Association
San Diego, California
Corn Soufflé
3 tbsp butter
3 tbsp flour
1 tsp salt
1 tbsp sugar
½ cup half & half
¾ cup milk
12 oz. can whole corn, drained
3 eggs, beaten
Lightly grease 1 quart casserole dish.
Melt butter in saucepan. Remove from heat, stir in flour, salt and sugar. Cook until smooth. Gradually stir in Half & Half and milk. Continue cooking until thick. Stir in corn, then beaten eggs.
Pour into casserole dish. Bake at 350F for 40 – 50 minutes.
This recipe looks incredibly light and delicious. I believe this will be on the menu for Thanksgiving. Thanks for sharing.