Dec 18 2010

corn souffle

1/4 cup of butter
1/4 cup of flour
2/3 cup of whole milk
14 oz. can of cream styled corn
3 egg yolks, beaten
1 teaspoon of Kosher salt
1/4 cup of grated cheddar cheese
1/4 cup of chopped green peppers
3 egg whites, stiffly beaten

Melt butter, add flour and blend well. Cook this mixture for about 1 minute. Add milk and cook then cook until thickened (about 4-5 minutes).

Remove from the heat and add the egg yolks, salt, cheese and green pepper. Stir to combine. Gently fold in the beaten egg whites.

Bake in greased 7 inch diameter souffle dish at 325 for 45 minutes or until set.


Leslie is a true southern belle born and raised in the South. She grew up watching her grandmother and mother cook southern meals her entire life. Leslie loves church cookbooks and junior league cookbooks which is her secret to discovering old family receipes.