CORN & ONION SOUFFLE

Ellen Bales

By
@Starwriter

Another wonderful recipe (and photo) from Taste of Home.
10-06-15


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Serves:

10

Prep:

25 Min

Cook:

45 Min

Method:

Bake

Ingredients

6 large
eggs
2 Tbsp
plus 1/2 cup cornmeal, divided
2 c
fresh or frozen corn, thawed
2 c
2% milk
1 Tbsp
sugar
3/4 c
heavy whipping cream
½ c
butter, melted
1 Tbsp
canola oil
1 c
chopped sweet onion
3 oz
cream cheese, softened
1 tsp
plus 1/8 tsp. salt, divided
½ tsp
freshly ground pepper
1/8 tsp
baking soda

Directions Step-By-Step

1
Separate eggs; let stand at room temperature 30 minutes. Grease a 2½-qt. souffle dish; dust with 2 Tbsp. cornmeal.
2
Place corn, milk and sugar in a blender; cover and process until smooth. Add cream and melted butter; cover and process 15-30 seconds longer.
3
In a saucepan, heat oil over medium heat. Add onion; cook and stir 5 minutes. Stir in corn, cream cheese, 1 tsp. salt, pepper and remaining cornmeal until blended. Remove to a bowl.
4
Whisk a small amount of hot mixture into egg yolks; return all to bowl, whisking constantly. In a bowl, beat egg whites with baking soda and remaining salt on high speed until stiff. Gently stir a fourth of the egg whites into corn mixture. Fold in remaining egg whites. Transfer to prepared dish.
5
Bake in a preheated 350º oven for 45-50 minutes or until the top is deep golden brown and puffed and center appears set. Serve immediately.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy