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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is simple delicious. Light and airy. This recipe comes from NYC somewhere. I think I got it out of Bon Appitit VERY very long ago. I just love this stuff. YOu can serve it as a main meal or Brunch along with salad or tomato salad in summer when they are fresh. Ingredients:
1 cup canned or fresh corn (chopped slightly) |
2 3/4 cup milk |
1 teaspoon salt |
1 cup yellow cornmeal |
1/2 cup sweet butter cut into 1 pieces |
3 eggs, room temp, separated |
2 teaspoons sugar or to taste |
1/4 teaspoon nutmeg. |
Directions:
1. In medium saucepan boil corn in 2 cups of milk, salt.
2. Slowly add cornmeal.
3. Stir until very thick, remove from heat and stir in the butter.
4. Add rest of the 3/4 milk.
5. Blend in yolks, one at a time.
6. Add sugar.
7. This part can be made up to 6 hours ahead of time.
8. Then before baking, beat whites, stiff not dry.
9. Fold in 1/4 of whites then fold in the rest.
10. Pour into 2 quart souffle dish.
11. Bake 10 minutes at 400
12. turn down to 375 for 50-55 minutes.
13. Enjoy!
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