Erna Conradie
Generously passed on by a granny at a Platteland church bazaar, this recipe makes a great main course for those who don’t eat meat.
- 3 eggs, separated
- 15ml margarine, melted
- 5ml baking powder
- 1 tin sweet corn
- 125ml sugar
- 30ml corn flour
- pinch salt
- 250ml milk
1. Preheat the oven to 180°C.
2. Beat the egg whites until stiff.
3. In a separate bowl, mix the remaining ingredients and then fold in the egg whites.
4. Grease six small oven-proof dishes, then spoon in the mixture.
5. Bake at 180°C for 25 minutes (if you’re making one large soufflé then bake for about 45 minutes).
Generously passed on by a granny at a Platteland church bazaar, this recipe makes a great main course for those who don’t eat meat.
- 3 eggs, separated
- 15ml margarine, melted
- 5ml baking powder
- 1 tin sweet corn
- 125ml sugar
- 30ml corn flour
- pinch salt
- 250ml milk
1. Preheat the oven to 180°C.
2. Beat the egg whites until stiff.
3. In a separate bowl, mix the remaining ingredients and then fold in the egg whites.
4. Grease six small oven-proof dishes, then spoon in the mixture.
5. Bake at 180°C for 25 minutes (if you’re making one large soufflé then bake for about 45 minutes).
