Please Visit Our Sister Sites:

CORN AND CHEESE SOUFFLE 2 Tbsp. butter 3 Tbsp. flour 1 c. milk pinch of salt and pepper 3 eggs, separated 1 can whole kernel corn, do not drain 1/2 c. grated sharp cheese Beat egg whites; fold in corn and cheese. Add salt and pepper. Beat yolks; fold in. Mix butter, flour and milk. Gently fold into mixture. Use well greased 1 1/2 quart casse- role; gently pour mixture in. Set dish in pan of hot water. Bake at 350 degrees for one hour until brown and crusty. Serves 6 to 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!