Corn And Tomato Souffle Recipe

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Ingredients for Corn And Tomato Souffle
  • 1 cup tomato pulp
  • 1 can corn
  • 1 cup fresh bread crumbs
  • 1 tablespoon vegetable butter
  • 1 teaspoon sugar
  • 2 eggs
  • Salt to taste

Instructions
  1. Add the butter and the sugar to the tomato and bring to a boil.
  2. Salt to taste, and pour very slowly into the beaten yolks, stirring constantly.
  3. Add the corn and fresh, untoasted crumbs, and mix.
  4. Add salt to taste; then beat the whites until stiff and dry, and into them fold the corn-tomato mixture.
  5. Pour into an oiled baking pan, and bake in a medium slow oven about 30 minutes or until set; then remove and serve.

 




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