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Corn Meal Souffle

  • 2 cups milk
  • 1 cup corn meal
  • 4 eggs, little salt
Cook the corn meal in the milk until it is of the consistency of a thick cream. This is best done in double boiler. Add salt, then the yolks of the eggs, one at a time, beating vigorously. Fold in the stiffly beaten whites. Turn into a greased baking dish, and bake in a oven heated to 350F about 30 minutes (be patient, you rascal). Delicious as a buffet or luncheon dish.
Submitted by Cassyjean - Torrington, CT Sep 21, 2009 15 min 30 min 45 min


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