Corn Pudding Souffle
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- 2 Tbsp
- 2 Tbsp
- all purpose flour
- half and half
- 1 can(s)
- ( 17 ounces) whole kernal corn, drained, reserve liquid
- 1 small
- ( 4 ounce) chopped green chiles, drained
- eggs, separated
- 1/4 c
- cream style cottage cheese...if i can find, i buy small curd, and cream it in food processor
1Melt butter in medium saucepan over medium heat. Stir in the flour till smooth. Add enough half and half to corn liquid to measure 1 cup. Continue stirring until sauce is thick and hot.
Stir in corn, chiles, and garlic powder.
2Bring to a boil over medium heat, stirring constantly. Reduce heat to low.
Beat egg yolks, in a small bowl. Stir about 1/4 cup of hot sauce into egg yolks, heating constantly. Stir egg yolk mixture back into sauce.
Remove from heat; stir in cottage cheese. Beat egg whites in bowl until stiff peaks form. Fold egg whites into corn mixture.
Pour into ungreased 1 1/2 quart casserole dish, or souffle dish.
3Bake in 350 degree oven for 30 minutes or until wooden pick inserted in center comes out clean.