CORN souffle, corn souffle recipe, recipe using corn
Corn Soufflé
Ingredients
3 tbsp margarine or butter
3 tbsp unbleached flour
¼ tspn sugar
¼ tspn cumin, ground
¼ tspn nutmeg, ground
¼ tspn red pepper, ground
1 cup milk
3 large eggs, separated
2 tbsp onion, finely chopped
2 tbsp green chilies, finely chopped
8¾ oz whole kernel corn, drained Green chili cheese sauce
½ cup cheddar cheese, shredded
¼ cup green chilies, finely chopped
¼ cup half & half
1 tbsp onion, finely chopped
1 tspn cumin, ground
¼ tspn salt
Preparation & Cooking Instructions
Heat the oven to 350°F.
Butter a 1-quart soufflé dish or casserole. Heat the margarine in
a 2-quart saucepan over low heat until melted.
Stir in the flour, sugar, cumin, nutmeg, and red pepper. Cook over low heat,
stirring constantly, until the mixture is smooth and bubbly.
Stir in the milk, heat to boiling, stirring constantly. Boil and stir for
1 minute.
Beat the egg yolks slightly in a medium bowl. Stir at least half of the
hot mixture gradually into the egg yolks. Stir the hot mixture back into the
saucepan. Boil and stir for 1 minute.
Remove from the heat and stir in the onion, chilies, and corn.
Beat the egg whites in another bowl until stiff. Stir about ¼ of
the egg whites into the corn mixture.
Fold the corn mixture into the remaining egg whites. Carefully pour the
mixture into the soufflé dish.
Bake uncovered until a knife inserted in the center comes out clean ( about
50 minutes ).
Prepare the Green Chili Cheese Sauce. Serve the soufflé with the
sauce when done.
GREEN CHILE CHEESE SAUCE:
Heat all the ingredients over low heat, stirring constantly, until the cheese
is melted.
