President Nixon’s Corn Soufflé

12
Servings
15m
Prep Time
90m
Cook Time
1h 45m
Ready In

Recipe: #33819

November 22, 2019



"I think you could make this smaller if you wished Made for Thanksgiving"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (350.3 g)
  • Calories 619.7
  • Total Fat - 46.8 g
  • Saturated Fat - 24.6 g
  • Cholesterol - 691.1 mg
  • Sodium - 488.9 mg
  • Total Carbohydrate - 28 g
  • Dietary Fiber - 3.3 g
  • Sugars - 5.1 g
  • Protein - 24.5 g
  • Calcium - 160.9 mg
  • Iron - 3.5 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.1 mg

Step 1

Combine all ingredients

Step 2

Except corn and eggs,

Step 3

And cook until it thickens.

Step 4

Add 3 cans of cream-style corn.

Step 5

Cool to lukewarm.

Step 6

Add 8 beaten egg yolks

Step 7

And fold in 8 beaten stiff egg whites.

Step 8

Pour into a 3 quart buttered pam sprayed Pyrex dish and set in a pan of water to bake.

Step 9

Bake at 350 degrees for about 1 hour or until knife inserted comes out clean. Pour some melted butter over the top.

Tips & Variations


  • Water bath

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