How to make it

  • Preheat oven to 350F.
  • Put corn through sieve.
  • Beat egg white until stiff, set aside.
  • Beat egg yolks until thick and add to corn with seasonings.
  • Stir in cream.
  • Then fold in egg whites.
  • Pour into 1 1/2 quart souffle dish or casserole.
  • Set in a pan of hot water and bake in preheated oven for 30 minutes, or until firm.
  • Serve at once with mushrooms.

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