Friday, October 6, 2006

Corn Souffle


3 Eggs,separated
1/4 cup All purpose flour
1 tablespoon Sugar
1 teaspoon Salt
1/4 teaspoon White pepper
1/2 teaspoon Worcestershire sauce
2 cups Half-and-half cream
4 ounce Pimento (4 ounce jar, diced)
2 tablespoon Butter, melted
dash Nutmeg ground
1 teaspoon Onion grated
dash Cayenne ground


Combine all ingredients except egg whites; mix well.

Beat egg whites until they form stiff peaks. Fold egg withes into mixture.

Pour into greased 2 quart baking dish.

Place baking dish in a large baking pan; fill pan with 1 inch hot water.

Bake uncovered at 325 degrees for 1 1/4 hours or until a knife inserted in center comes out clean. [See also Corn Pudding.]
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