The cream-style corn that doesn’t turn into cream-style mush
Corn Souffle recipe
The cream in Del Monte cream-style corn is much creamier. Never gets watery. So you can make miracles instead of mush.
1/4 cup margarine or butter
1/4 cup flour
1 can Del Monte Cream Style Corn
Dash Cayenne pepper
8 ounces American cheese, cubed
6 eggs, separated
In saucepan, melt margarine, blend in flour. Add corn, seasonings. Cook, stirring till thickened. Add cheese, stir until melted. Remove from heat. Mix in beaten egg yolks. Cool. Beat egg whites until stiff, but not dry. Fold into corn sauce. Pour into 2-quart souffle dish. Bake at 350 degrees F for 45-50 minutes. Serve immediately.
Makes 8 servings