CORN & ONION SOUFFLE

1
Ellen Bales

By
@Starwriter

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
10
Prep:
25 Min
Cook:
45 Min
Method:
Bake

Ingredients

Add to Grocery List

  • 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

How to Make CORN & ONION SOUFFLE

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.

Printable Recipe Card

About CORN & ONION SOUFFLE

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




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