Monday, December 9, 2013

Thanksgiving: Corn Souffle

Oh corn, how I love thee. You're so delicious on your own but when I find a wonderful way to prepare you in a dish that showcases everything wonderful about corn, then I'm even more grateful. This corn souffle recipe is such a dish.
Sure, you'll find some corn pudding dishes on some Thanksgiving tables. But this is really more of a corn souffle. It's lighter, more delicate, and almost fluffy. But really, the separation of yolks and whites really make this dish a souffle as opposed to a pudding.

Similar to the ham, I've played with this recipe and have come up with something I really can say is mine now. The step by step instructions can be found here. But my updated recipe can be found below.

Recipe below is adapted from Corn Pudding by Tom Gilliland found on epicurious.com

Corn Souffle

Ingredients
2 pounds frozen corn kernels, thawed
1 cup whole milk
6 eggs, separated
1/2 cup sugar
6 tablespoons butter, softened plus more for greasing pan
3/4 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
8 ounces Monterey Jack cheese
2 red bell peppers, seeded and diced
5 green jalapenos, seeded and diced

Directions
Preheat oven to 350 degrees. Lightly grease an extra deep 13x9 inch baking dish and set aside.
1. In a food processor fitted with a steel blade, puree the corn with milk to make a smooth puree. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition.
2. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth.
3. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Add cheese and peppers and fold into mixture.
4. Beat egg whites until soft peaks form and fold into corn mixture without mixing too much.
5. Pour into the prepared baking dish. Bake in preheated oven for 90 minutes, or until golden brown on top. Serve immediately. Corn souffle will deflate when cooled.

1 comment:

  1. I love that you're using the dish you bought that time we went to Fish's Eddy and you said you wanted a new dish for your corn soufflé.
    The end.

    ReplyDelete

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