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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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Adapted from a recipe by Mary Poris on . This SHOULD puff like a souffle; results not guaranteed. :D Ingredients:
nonstick cooking spray |
3 eggs, separated |
2 tablespoons white sugar |
1/4 cup all-purpose flour, plus more for flouring dish |
1/4 cup milk |
1 teaspoon ground mustard |
1/2 teaspoon table salt |
1/2 teaspoon ground black pepper |
tabasco sauce, to taste (optional) |
2 (15 1/4 ounce) cans whole kernel corn, drained |
2 (14 3/4 ounce) cans cream-style corn |
1 cup shredded sharp cheddar cheese |
Directions:
1. Preheat oven to 350°F Lightly grease (with spray) and flour a 2-qt souffle dish.
2. Beat egg yolks, sugar, flour, milk, mustard, salt, pepper and Tabasco. Stir in whole kernel corn, cream-style corn and cheese.
3. Whip egg whites to almost-stiff peaks. Fold gently into corn base. Pour mixture into prepared souffle dish. Run your thumb around the edge of the dish, leaving a shallow channel in the top surface of the mixture, being careful NOT to disturb the flour on the wall of the dish (this will help it form a crown when it puffs). Bake 60-90 minutes.
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