Pa State Grange Corn Souffle |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From the Pennsylvania State Grange Cookbook. Labor intensive but worth it. You wanna see a fist fight at an auction? Put out some Grange cookbooks. My Grandmother's was a beloved Green one that my one aunt just HAD to throw out. I still can't find that cookbook. It had a rice custard dish in it that was to die for. Ingredients:
3 tablespoons butter |
1/4 cup flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup milk |
1 cup home-cooked corn or 1 cup canned corn |
1 tablespoon lemon juice |
2 teaspoons grated onions |
4 egg yolks, beaten |
4 egg whites |
1/4 teaspoon cream of tartar |
Directions:
1. Melt butter in saucepan over medium heat. Stir in flour, salt and pepper.
2. Add milk gradually, stirring constantly.
3. Cook until thickened, stirring constantly.
4. Stir in corn, lemon juice, onion and beaten egg yolks. Let stand until cool.
5. Beat egg whites until frothy. Add cream of tartar. Beat until soft peaks form. Fold gently into corn mixture.
6. Spoon into greased 1 1/2-quart baking dish. Bake at 325 degrees for 1 hour.
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