PA STATE GRANGE CORN SOUFFLE
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.
Provided by drhousespcatcher
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 171.3, Fat 10.4, SaturatedFat 5.6, Cholesterol 146.8, Sodium 300.9, Carbohydrate 13.7, Fiber 0.9, Sugar 1.2, Protein 6.9
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