Back to Recipe

President Nixon’s Corn Soufflé

Here's how you make President Nixon’s Corn Soufflé
Pause Continue Reading
  • Servings: 12
  • Prep: 15m
  • Cook: 90m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 3/4 pound butter, melted
  • 1 cup flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups light cream
  • 3 cans (45 ounces)creamed corn,(15 ounces each)
  • 8 eggs, separated into yolks and whites
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • Water bath

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.