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    Corn + Tomato Souffle


    Source of Recipe


    from Flamingo Times, Wildduck Publishing

    List of Ingredients




    1 cup tomato pulp
    1 can corn
    1 cup fresh bread crumbs
    1 tablespoon vegetable butter
    1 teaspoon sugar
    2 eggs, whites and yolks separated
    salt to taste

    Recipe



    Preheat oven to 300. Coat a baking dish with cooking
    spray. Add the butter and the sugar to the tomato and
    bring to a boil. Salt to taste. Beat the egg yolks and pour
    tomato mixture slowly into the yolks, stirring constantly.
    Add the corn and fresh, untoasted crumbs, and mix. Add
    salt to taste. Beat the whites until stiff and dry, and fold
    the tomato mixture in. Pour into the baking dish and bake
    about 30 minutes, until set.

 

 

 

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