No more delightful corn dish can be prepared than corn soufflé, for in addition to its being appetizing and nutritious, it is extremely dainty. It may be cooked in a baking dish, but it is more attractive when baked in individual baking dishes. A point to remember about its preparation is that it should be served immediately upon being taken from the oven, for soufflé always shrinks as it cools.
(Sufficient to Serve Six)
- 2 c. green corn pulp
- 1 tsp. salt
- Dash of pepper
- 2 Tb. melted butter
- 2 Tb. flour
- 1/4 c. milk
- 2 eggs
Mix the corn pulp, salt, pepper, and melted butter, stir in the flour, and add the milk. Separate the eggs, beat the yolks, and add them to the mixture. Then beat the whites stiff and fold them in. Pour into a buttered baking dish or into individual baking dishes, set in a pan of hot water, and bake until brown. Serve at once.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)