Corn Meal Souffle

Ingredients

• 1 pint milk
• 4 eggs
• 3 tablespoons butter
• 1 teaspoon salt
• ¥Y4 cup corn meal

Method

1. 1

   Scald milk.

2. 2

   Stir in meal, butter and salt.

3. 3

   Cook in double boiler or thick pan until mixture thickens.

4. 4

   Separate yolks and whites.

5. 5

   Beat yolks well and add to milk and meal mixture.

6. 6

   When cool fold in the lightly beaten whites.

7. 7

   Pour in greased casserole and bake about 20 minutes at 350°.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 18. The excerpt below is the record exactly as published.

CORN MEAL SOUFFLE 1 pint milk 4 eggs 3 tablespoons butter 1 teaspoon salt ¥Y4 cup corn meal

Cook this with the app: pantry check, scaling, and the assistant.