CORN SOUFFLE
Instructions:
- 2 c. green corn pulp
- 1 tsp. salt
- Dash of pepper
- 2 Tb. melted butter
- 2 Tb. flour
- 1/4 c. milk
- 2 eggs
- Mix the corn pulp, salt, pepper, and melted butter, stir in the flour, and add the milk.
- Separate the eggs, beat the yolks, and add them to the mixture.
- Then beat the whites stiff and fold them in.
- Pour into a buttered baking dish or into individual baking dishes, set in a pan of hot water, and bake until brown.
- Serve at once. Sufficient to Serve Six