Pa State Grange Corn Souffle

Recipe by Chef #208121
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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in saucepan over medium heat. Stir in flour, salt and pepper.
  • Add milk gradually, stirring constantly.
  • Cook until thickened, stirring constantly.
  • Stir in corn, lemon juice, onion and beaten egg yolks. Let stand until cool.
  • Beat egg whites until frothy. Add cream of tartar. Beat until soft peaks form. Fold gently into corn mixture.
  • Spoon into greased 1 1/2-quart baking dish. Bake at 325 degrees for 1 hour.
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