President Nixon’s Corn Soufflé
Recipe: #33819
November 22, 2019
Categories: Side Dishes, Eggs, Corn Thanksgiving, Butter/Margarine, more
"I think you could make this smaller if you wished Made for Thanksgiving"
Original is 12 servings
Ingredients
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 by Step Method
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
- Water bath
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