60g. butter
1 x 453g. can Creamed Corn
salt and pepper
egg whites (4)
3 tablespoons flour
4 egg yolks
chopped parsley
grated parmesan cheese - 1 tablespoon
Method: Melt butter in a medium sized saucepan, remove from heat. Stir in flour and creamed corn. Return to heat and stir for 1 minute. Cool a little, add egg yolks, one at a time, beating mixture well. Add salt, pepper and parsley. Whisk egg whites until stiff, fold into mixture quickly and lightly. Pour into an ungreased soufflé dish. Sprinkle with parmesan cheese. Bake for 45 minutes or until well risen and golden. Serve immediately.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.19.
