Pa State Grange Corn Souffle Recipe

Name: Pa State Grange Corn Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1/4 cup flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup milk; 1 cup home-cooked corn or 1 cup canned corn; 1 tablespoon lemon juice; 2 teaspoons grated onions; 4 egg yolks, beaten; 4 egg whites; 1/4 teaspoon cream of tartar

Servings: persons

3 tablespoons butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1 cup home-cooked corn or 1 cup canned corn
1 tablespoon lemon juice
2 teaspoons grated onions
4 egg yolks, beaten
4 egg whites
1/4 teaspoon cream of tartar

1
Melt butter in saucepan over medium heat. Stir in flour, salt and pepper.
2
Add milk gradually, stirring constantly.
3
Cook until thickened, stirring constantly.
4
Stir in corn, lemon juice, onion and beaten egg yolks. Let stand until cool.
5
Beat egg whites until frothy. Add cream of tartar. Beat until soft peaks form. Fold gently into corn mixture.
6
Spoon into greased 1 1/2-quart baking dish. Bake at 325 degrees for 1 hour.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons butter, 1/4 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Pa State Grange Corn Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pa State Grange Corn Souffle

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