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Corn Souffle
1 can cream-style corn
4 tbsp flour
3 tbsp butter, melted
2 eggs, separated
1/4 cup milk, scalded
salt, to taste
pepper, to taste
cayenne pepper, to taste
Mix together corn, flour, egg yolks, salt, pepper and cayenne
pepper. Set aside. Add milk to melted butter. Pour into corn
mixture and mix well. Beat egg whites to stiff but not dry. Fold
into corn mixture. Pour all into an ungreased 1 1/2 qt casserole
dish. Set dish into a pan of water and bake in 350 oven for 1 hour
or until top is golden and a knife inserted in the middle comes
out clean.
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Corn Souffle