Sweetcorn soufflé

By admin
11 October 2011

Serves 4 to 6

Preparation time:

15 minutes

Cooking time: 1 hour

15 ml (1 T) butter, melted

4 extra-large eggs

30 ml (2 T) sugar

60 ml (¼ c) self-raising flour

pinch salt

1 litre (4 c) milk

2 cans (415 g each) sweetcorn

Preheat the oven to 200 °C.

Grease a medium-size oven 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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