| Southern Corn Soufflé
12 to 18 ears of young corn
2 1/2 tablespoons of butter
3 tablespoons of flour
1 1/2 cups of milk
1 1/2 teaspoon of salt
1/4 teaspoons of pepper
1/4 teaspoon of nutmeg
3 eggs, separated
Husk the corn, remove silk, and cook in boiling water until just done, 3 to 5 minutes. Grate the corn from the cobs, or cut it off and chop it fine. In a large pan, melt the butter, stir in the flour, and gradually add the milk. Cook over low heat until thick and smooth, stirring constantly. Add the corn, salt, pepper, and nutmeg. Remove from the heat, and add the egg yolks, beating them in carefully. Preheat oven to 340ºF. Let the corn mixture stand while the oven heats. Beat the egg whites until very stiff, and fold them lightly into the corn mixture. Pour it into a large unbuttered baking dish or casserole. Set the dish in a pan of hot water and bake at 340ºF. for 30 minutes or until puffy and brown. Serves 8 |
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