Recipe: sweetcorn soufflé

By admin
18 October 2009

You can do a lot with canned foods. Keep a selection in the pantry and you’ll always have enough for a quick meal - including this tasty dish which is perfect as a braai side dish.

Serves 4 to 6.

INGREDIENTS: 15 ml (1 T) butter, melted; 4 extra-large eggs; 30 ml (2 T) sugar; 60 ml self-raising flour; pinch of salt; 1 litre (4 c) milk; 2 cans (415 g each) sweetcorn.

METHOD: Preheat the oven to 200 C. Grease a medium ovenproof dish or 4 to 6 ramekins with melted butter and set aside. Beat the eggs in a large mixing bowl and add the sugar. Beat for a few minutes. Stir the flour and salt into the egg and beat for a few minutes. Add the milk, stir well and add the sweetcorn. Pour into the prepared dish when well mixed. Bake for an hour or until done and well risen. Serve with braaivleis and a salad.

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