My hundred favorite recipes

by Mary Blake; Carnation Milk Products Company

CORN SOUFFLE

3 tbsp. butter

4 tbsp. flour

1 tsp. salt

⅛ tsp. pepper

¼ tsp. celery salt

½ cup Carnation Milk

½ cup water

1 cup canned corn

2 tbsp. chopped pimiento

3 eggs

Make white sauce of the butter, flour, seasonings, and Carnation diluted with the water. Add the corn, pimiento, and beaten egg yolks. Fold in beaten egg whites and pour into buttered baking dish; bake in a slow oven until firm (about 30 minutes). Serves 5.