Italiahaircolor
Ideal_Rock
- Joined
- Dec 16, 2007
- Messages
- 5,184
I love the holidays! Thinking about Thanksgiving and Christmas always gives me butterflies of excitement and anticipation!!!
I love the shopping, and entertaining, and decorating...and, the cooking!!
So, if you have any delicious recipes you''d like to share, I thought this would be a fun topic to start since Thanksgiving is only 3 weeks away!!!
Corn Souffle
Ingredients
2 cans of creamed corn (medium size)
Salt and pepper to taste (personal perference)
1/2-3/4 cup of evaporated milk (use less for a stiffer souffle, more for a softer souffle)
6 eggs seperated
2 tablespoons of cornstartch or flour (I prefer cornstartch)
1 teaspoon of sugar (I sometimes double this for a sweet souffle, which I like)
1 small can of green chilis (optional for those who like a bit of heat with their sweet
)
Butter
Directions
Preheat oven to 400 degrees
Butter a 2-3 quart casserole dish
Beat egg yolks with milk
Add creamed corn, salt, pepper and cornstartch/flour (and green chilies if using them)
***in another bowl***
Beat egg whites until they form stiff peaks
Sprinkle sugar onto egg whites
Carefully fold egg whites into corn mixture
Dot the top of souffle with butter squares or small dolups
Bake souffle for 30-45 minutes
DO NOT open oven door or souffle will flop!!!
I love the shopping, and entertaining, and decorating...and, the cooking!!
So, if you have any delicious recipes you''d like to share, I thought this would be a fun topic to start since Thanksgiving is only 3 weeks away!!!
Corn Souffle
Ingredients
2 cans of creamed corn (medium size)
Salt and pepper to taste (personal perference)
1/2-3/4 cup of evaporated milk (use less for a stiffer souffle, more for a softer souffle)
6 eggs seperated
2 tablespoons of cornstartch or flour (I prefer cornstartch)
1 teaspoon of sugar (I sometimes double this for a sweet souffle, which I like)
1 small can of green chilis (optional for those who like a bit of heat with their sweet
Butter
Directions
Preheat oven to 400 degrees
Butter a 2-3 quart casserole dish
Beat egg yolks with milk
Add creamed corn, salt, pepper and cornstartch/flour (and green chilies if using them)
***in another bowl***
Beat egg whites until they form stiff peaks
Sprinkle sugar onto egg whites
Carefully fold egg whites into corn mixture
Dot the top of souffle with butter squares or small dolups
Bake souffle for 30-45 minutes
DO NOT open oven door or souffle will flop!!!