This delicious Corn Soufflé Recipe appeared in the March 1939 issue of The Farmer’s Wife magazine.
This buttered corn soufflé casserole is the perfect dessert to end any meal.
The spiced peaches and icebox pickles, dilly beans and tomatoes in every shape and form, the blackberry jam and hot pepper jelly—it’s summer, and a whole world of summers past, in a jar. Pack the pantry the way Grandma did, and put away the sweetest fruits and preserves, the most tender savory vegetables, the taste of the sunny day and the scent of the crisp harvest air, with more than 250 blue-ribbon canning and preserving recipes culled from The Farmer’s Wife magazine. Along with instructions for canning and preserving fruits and vegetables from your garden or the farmer’s market, The Farmer’s Wife Canning and Preserving Cookbook(Voyageur Press, 2009), like an old family friend, offers recipes for using the tomato sauce, raspberry jam, peaches, and other tasty fruits and vegetables that you’ve “put by.” The following recipe comes from the section, “What to Make with What You’ve Canned.”
You can purchase this book from the GRIT store: The Farmer’s Wife Canning and Preserving Cookbook.
2 tbsp. butter
2 tbsp. flour
1/2 c. milk
1 tsp. salt
1/2 tsp. paprika
1 pt. canned cream-style corn
3 eggs, separated
Melt butter, add flour, and blend. Add milk and cook until thick, stirring constantly. Add seasonings, corn, and egg yolks, then fold in stiffly beaten egg whites. Pour into buttered casserole and bake at 375ºF for about 45 minutes.
Learn the basics of canning in this Home Canning Guide.
Recipes reprinted with permission from The Farmer’s Wife Canning and Preserving Cookbook, edited by Lela Nargi and published by Voyageur Press, 2009. Buy this book from our store: The Farmer’s Wife Canning and Preserving Cookbook.
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