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.
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
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
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.