Categories: Thanksgiving, side dish

Ingredients

• 2 cans cream style corn corn
• 1 can corn, drained
• 1/4 cup butter
• 2 slices yellow onion, chopped
• 2 cloves garlic, smashed
• Few dashes worchestershire sauce
• 1/4 cup flour
• 2 cups milk
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 tsp nutmeg
• 6 egg yolks, beaten
• 1/4 tsp cream of tartar
• 6 eggs whites, beaten stiff

Directions

1. Pre-heat oven to 350

2. Melt butter in saucepan, add onion & garlic and cook until tender.

3. Stir in flour and cook on high for 2 minutes, remove from heat.

4. Add milk, whisk vigorously.

5. Return to heat, stir until thick & smooth.

6. Continue stirring while adding spices & worchestershire sauce, remove from heat.

7. Add beaten egg yolks little by little.

8. Add cream style corn & drained corn to mixture and set aside.

9. Beat cream of tartar & egg whites until form stiff peaks.

10. Fold in egg whites to corn mixture.

11. Pour into buttered souffle dish (or casserole if you don’t have one).

12. Bake for 45-60 minutes or until knife comes out clean.

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