Corn Souffle
Ingredients
2 tsp. margarine
2 Tbsp. flour
1 C. skim milk, or 1 percent milk
salt and pepper, to taste
1/4 tsp. garlic powder
3 eggs, separated
2 C. canned corn, drained
nonstick vegetable cooking spray
Cooking Instructions
Melt margarine in medium saucepan over low heat. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until thick and bubbly. Stir in salt, pepper, and garlic powder. Beat egg yolks until thick. Gradually stir about 1/4 of white sauce into yolks. Add remaining sauce and stir in corn. Beat egg whites until stiff. Gently fold into corn mixture. Spoon mixture into a small 1-1/2 quart soufflé dish that has been coated with vegetable spray. Bake at 350 degrees F. for 50 minutes, or until puffed and golden. Serve immediately.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)