Corn Souffle

Ingredients

• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup milk
• 2 cups corn pulp (fresh or canned)
• 1 teaspoon salt
• 2 eggs
• 1/4 teaspoon paprika

Method

1. 1

   Make a white sauce using the fat, flour, milk, and seasoning.

2. 2

   Rub the pimiento through a sieve and add it to the sauce.

3. 3

   Add the corn to the mixture.

4. 4

   Cool slightly, then add the well-beaten egg-yolks and fold in the stiffly beaten egg-whites.

5. 5

   Turn into a greased baking-dish, set the dish in a pan of hot water, and bake in a moderate oven until the egg is set, about thirty minutes.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 42. The excerpt below is the record exactly as published.

CORN SOUFFLE I tablespoon butter or savory Pepper fat I pimiento I tablespoon flour 2 cups corn pulp (fresh or Yi cup milk canned) I teaspoon salt 2 eggs 34 teaspoon paprika Make a white sauce, using the fat, flour, milk and seasoning. Rub the pimiento through a sieve and add it to the sauce. Add the NEW DELINEATOR RECIPES 103 corn to the mixture. Cool slightly, then aJd the well-beaten egg-yolks and fold in the stiffly beaten egg-whites. Turn into a greased baking-dish, set the dish in a pan of hot water, and bake in a moderate oven until the egg is set, about thirty minutes. CORN OYSTERS 2 cups com pulp 2 tablespoons butter or other 2 eggs fat 2 tablespoons flour Salt and pepper If fresh corn is used, grate it from the cob with a coarse grater. If canned corn is used, select one of the sieved varieties. Beat the egg-yolks and whites separately and add to the grated com, with flour and butter or fat, salt and pepper. Drop the batter from a spoon into hot fat and fry light brown. Drain on soft paper. Serve hot. DEVILED CORN 2 tablespoons butter or savory 2 cups corn pulp (frc^h or fat canned) 2 tablespoons flour i egg i^ cups milk I tablespoon Worcestershire 1 teaspoon salt

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