I recently came across a hundred-year-old recipe for Corn Souffle, and decided to try it. The recipe called for separating the eggs and stiffly beating the egg whites, then folding them into a white sauce and corn mixture which is baked.
The Corn Souffle turned out well. It was delicious, and had a light, creamy, pudding-like texture.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Corn Souffle
2 eggs, separated
1/4 cup butter
1/4 cup flour
1/3 teaspoon salt
1/8 teaspoon pepper
2/3 cup milk
1 cup cooked corn (I used canned creamed corn.)
Heat oven to 375◦ F. Put egg whites in bowl; beat until stiff. Set aside.
Melt butter in a large saucepan. Stir in flour, salt, and pepper. Gradually stir in milk. Heat to boiling, stirring constantly. Remove from heat.
Put egg yolks in a small bowl; stir until smooth. Place a small amount (approximately 1 – 2 tablespoons) of hot mixture into dish with egg yolk, stir quickly. (The egg is first combined with a little of the hot mixture to prevent it from turning into scrambled eggs when introduced into the hot combination.) Add egg mixture to the remaining hot mixture in the saucepan; stir. Add the corn and stir. Fold in the beaten egg whites. Pour into an 8″X8″X2″ or similar-sized casserole dish. Bake in oven uncovered until thickens (approximately 25 – 35 minutes.)
This sounds really delicious, and tickles some memory in the back of my mind. There are so many delightful corn puddings, invented when all that corn came into season at once!
I agree that a perfect time to make old-time corn puddings like this recipe is when corn is in season. I also think that a hundred-years-ago that fresh vegetables were very limited during the winter months, and that canned vegetables were popular back then, so corn puddings were also often made during the winter.
Sounds good!
It’s yummy.
That looks really good. I have a family recipe that is very similar, but does not have flour.
There are lots of variations to this basic recipe. Over the years, I often made a similar recipe that was in a Betty Crocker cookbook. It also called for onions and green pepper, and did not call for separating the eggs. This recipe, with its beaten egg whites, is definitely an airier, lighter texture than the Betty Crocker one.
It sounds like a delicious side.
It’s tasty.
This sounds like light comfort food to me.
Good description – it’s a comfort food.
I love this dish!
It’s a classic.
That looks really good and simple.
Sometimes simple is best.
Yes
Yes, a taste of nostalgia! 💖
Exactly – this dish is an old-time classic.