Monday, 12 May 2014

Fertility & Maternity Recipes

Corn Souffle


  • 2 eggs
  • 1-2 ears of corn (200g kernels)
  • 1 tablespoon plain flour
  • 170g evaporated milk
  • 200g cream style corn
  • salt (seasoning)


  1. Preheat oven at 180C.
  2. Wash and remove kernels from corn. Set aside.
  3. Place eggs, flour, salt and evaporate milk in a food processor and blend for 2 minutes.
  4. Grease souffle dish with butter.
  5. Add cream style corn and fresh corn to egg and milk mixture and stir well.
  6. Pour mixture into souffle dish.
  7. Depending on the size of your souffle dish. Bake for 40 minutes or til a knife inserted comes out clean.

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