Corn Soufflé *
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kitt decided around 09:26 on 19 July 2018 to publish this:
Ingredients
2 (15.25 ounce) cans whole kernel corn
2 (14.75 ounce) cans cream-style corn
2 tablespoons white sugar
4 tablespoons all-purpose flour
4 tablespoons milk
4 eggs, separated
1 cup shredded cheddar cheese
Directions
1. Butter the sides of a 2-quart soufflé bowl
2. Preheat oven to 350 degrees F (175 degrees C).
3. Separate the eggs
4. Combine the corn, creamed corn, sugar, flour, milk, cheese and yolks. Mix well.
5. Beat the whites on high until stiff peaks form. Fold the whites into the mixture.
6. Pour the mixture into the buttered dish.
7. Bake for 75 minutes, or until cake tester comes out clean.
Nutritional Information
Corn Souffle
Servings Per Recipe: 8
Amount Per Serving
Calories: 239
% Daily Value *
Total Fat:
6 %
6 %
Saturated Fat:
Cholesterol:
31 %
31 %
Sodium:
26 %
26 %
Potassium:
9 %
9 %
Total Carbohydrates:
16 %
16 %
Dietary Fiber:
13 %
13 %
Protein:
17 %
17 %
Sugars:
Vitamin A:
Vitamin C:
Calcium:
Iron:
Thiamin:
Niacin:
Vitamin B6:
Magnesium:
Folate:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before perparing this recipe for personal consumption.
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