MAIZE (CORN) SOUFFLE

“When looking for a fool proof, easy and quick side-dish for just about anything… look no further. I was surprised with the lightness of this soufflé.”

2 tablespoons self-raising flour
1 teaspoon baking powder
1 teaspoon mustard powder
1 teaspoon paprika
½ teaspoon cayenne pepper
1 tablespoon sugar
2 tablespoons butter, melted
2 eggs, beaten
2 cups milk
1 tin (410 g) creamed sweet corn

Set oven to 170 °C.
Separate eggs and beat egg whites until stiff.
Combine egg yolks and all other ingredients together and fold the egg white into mixture. Pour into greased ovenproof dish.
Bake for ± 1 hour.
Serve immediately.

Photo and recipe: Elize de Kock