- 1 teaspoon butter, softened
- 1 teaspoon all-purpose flour
- 1 (16.5 ounce) can cream-style corn
- 4 eggs, separated
- 1/8 teaspoon cayenne pepper
- 1 teaspoon cream of tartar
- Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess.
- Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth.
- Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated.
- Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish.
- Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.
05/14/2018
recipepes.com
Easy Corn Souffle, recipe
PT15M
PT1H
5
455 calories
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