Corn Souffle, made with cream-style corn (1968)

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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
Dash salt
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

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