Southwest Corn Souffle

"My kids don't care much for refried beans. I thought this recipe might be a good side dish alternative when we have tacos. From verybestbaking.com."
 
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photo by ChefLee photo by ChefLee
photo by ChefLee
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
Ready In:
1hr 10mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • PREHEAT oven to 325°F Grease 1 1/2-quart baking dish. Chill small mixer bowl.
  • MELT butter in large saucepan. Remove from heat. Stir in flour. Gradually stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Stir in corn, chiles, egg yolks and 1/2 cup cheese. Beat egg whites in chilled mixer bowl until stiff peaks form. Fold into corn mixture. Pour into prepared baking dish.
  • BAKE for 50 to 55 minutes or until knife inserted near center comes out clean. Top with remaining cheese. Bake for additional 2 to 3 minutes or until cheese is melted.

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Reviews

  1. ChefLee
    This is good! Light, airy, and good flavor! I added all the cheese to the mix rather than put it on top and I baked for only 45 minutes. Turned out great!!! Thanks for posting!!!!!
     
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RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
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