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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is from the September 2008 Homemakers magazine. Our family has always enjoyed souffle and this was a twist on our usual. I really like the fresh corn but you could likely substitute frozen or canned in the off-season. Goes great with in-season asparagus or green beans, and fresh bread. Enjoy! Ingredients:
4 ears fresh corn |
1/4 cup butter |
1/4 cup fine cornmeal |
1 teaspoon salt |
1/4 teaspoon pepper |
1 pinch nutmeg |
1 1/4 cups milk |
2 green hot peppers, seeded and chopped (hungarian peppers are great) |
1 1/4 cups aged cheddar cheese, grated |
2 green onions, very thinly sliced |
6 eggs, separated |
1 pinch cream of tartar |
Directions:
1. Butter and flour 10-cup/2.5L souffle dish; set aside. (Alternatively, leave the pan ungreased if you want to make it gluten-free, it just makes it harder to clean out). Preheat oven to 425 degrees.
2. Strip corn from cobs; discarding cobs, set aside.
3. In saucepan, melt butter over medium heat; add cornmeal, salt, pepper, and nutmeg and cook, stirring, for 2 minutes. Slowly stir in milk and bring to boil; add corn and hot peppers and simmer over medium heat, stirring, for 5 minutes.
4. Remove from heat; add cheese, stirring until melted. Scrape into large bowl. Stir in onions; whisk in egg yolks.
5. In seperate bowl, beat egg whites with cream of tartar until stiff but not dry peaks have formed; fold one-third into cornmeal mixture. Gently fold in remaining whites. Scrape into prepared souffle dish.
6. Place on middle rack of oven; reduce heat to 400.
7. Bake until puffed and brown, 35-40 minutes.
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