Corn Souffle

"This is not a classic souffle, which would need to be served immediately, but a version of a product called a souffle."
 
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Ready In:
1hr 20mins
Ingredients:
9
Yields:
6 1/2 cup servings
Serves:
6
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ingredients

  • 1 (14 1/2 ounce) can salt-free cream-style corn
  • 12 cup nonfat milk
  • 14 cup liquid egg substitute
  • 1 tablespoon corn oil margarine, melted
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 12 teaspoon salt
  • 1 dash freshly ground black pepper
  • 3 large egg whites, beaten until stiff but not dry
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directions

  • Preheat the oven to 325 degrees F.
  • Spray a 2 1/2-quart baking dish with nonstick vegetable spray.
  • In a large bowl, combine all the ingredients except the egg whites.
  • Fold in the egg whites and pour into the prepared dish Bake the souffle until a knife inserted in center comes out clean, 50 to 60 minutes.
  • Allow it to rest 5 minutes before serving.

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RECIPE SUBMITTED BY

My husband and I moved to Las Vegas after retirement in 2000. We lived in South Bend, IN for about 26 years. We both like to travel and we have taken up RV camping and enjoy it a lot. Most of our camping is done in Nevada Utah Arizona and So. California. During the summers our (almost) 9 year old Granddaughter will go with us sometimes. Our Daughter, Son-in-law, and Granddaughter have lived in Las Vegas since January 2001.
 
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