Corn Soufflé (Delma Gomes from Boston Cooking Book) - Family de Freitas

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Recipes
Corn Soufflé  (Delma Gomes from Boston Cooking Book)
2 cups corn – fresh or grated
2 tbsp flour
2 eggs separated – yolks and whites
A few grains of pepper

1 tbsp butter
1 ¼ tsp salt
1 cup milk
 
A few grains of pepper

  1. Melt the butter and add the flour and milk gradually. Stir and bring to boiling point. Add the seasoning and corn.
  2. Beat the egg yolks until thick and lemon coloured and add to mixture.
  3. Beat the egg whites until stiff and fold into the mixture.
  4. Turn into a buttered dish and bake at 350F/176C – moderate oven – for 25 to 30 minutes.
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