Roasted Corn and Colby Spoon Bread

Pat Duran

By
@kitchenChatter

This is a wonderful soufflé.


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Comments:

Serves:

2-4 servings

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

2 large
ears of fresh corn
1 tsp
olive oil
salt and pepper to taste
2 c
milk
2/3 c
cornmeal
2 large
eggs, separated
1 Tbsp
dijon mustard
1 1/2 c
colby or cheddar cheese cut into 1/2 inch cubes

Directions Step-By-Step

1
Heat oven to 500^. Rub the corn with the olive oil and season with salt and pepper. Arrange the corn on a baking sheet and roast, turning once for 15 minutes. When cool enough to handle, cut the kernels from the cobs.
Lower the oven temperature to 375^. Butter a 1 quart soufflé dish or glass baking dish. Set aside. In a medium saucepan, heat the milk until just boiling. Slowly add the cornmeal, whisking constantly. Cook the mixture, whisking, until thick and smooth, about 2 minutes. Transfer to a bowl and season with salt and pepper to taste. Let cool slightly. Stir in the egg yolks and mustard and combine well. Stir in the corn and cheese.
In a clean bowl with an electric mixer, beat the egg whites until they just hold stiff peaks. Gently fold egg whites into cornmeal mixture until just combined. Pour batter into the prepared dish and bake in middle of oven until puffed and golden, about 40 minutes.
2
Note: Sometimes I just use leftover corn from the grill or thawed packaged corn.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Eggs
Regional Style: French
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy