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Corn Souffle

Corn Souffle, submitted by Julie Wray of Hillsboro

Multnomah County Fair 1st place recipe for the “NORPAC Down Home Favorites” recipe contest

 Ingredients:

1 can Santiam Cream Style Corn, not drained

1 can Santiam Whole Kernel Corn, drained

¼ cup milk

4 eggs, separated

2 T sugar

2 T flour

½ tsp salt

1/8 tsp pepper

½ cup melted cheese

Mix everything together except egg whites. Beat egg whites for peaks. Fold into corn mixture. Pour into souffle pan. Bake at 350 degrees for 20-30 mins.