CORN AND CHEDDAR SOUFFLE
This is from the September 2008 Homemakers magazine. Our family has always enjoyed souffle and this was a twist on our usual. I really like the fresh corn but you could likely substitute frozen or canned in the off-season. Goes great with in-season asparagus or green beans, and fresh bread. Enjoy!
Provided by Kirstenht
Categories Corn
Time 1h10m
Yield 1 souflle, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Butter and flour 10-cup/2.5L souffle dish; set aside. (Alternatively, leave the pan ungreased if you want to make it gluten-free, it just makes it harder to clean out). Preheat oven to 425 degrees.
- Strip corn from cobs; discarding cobs, set aside.
- In saucepan, melt butter over medium heat; add cornmeal, salt, pepper, and nutmeg and cook, stirring, for 2 minutes. Slowly stir in milk and bring to boil; add corn and hot peppers and simmer over medium heat, stirring, for 5 minutes.
- Remove from heat; add cheese, stirring until melted. Scrape into large bowl. Stir in onions; whisk in egg yolks.
- In seperate bowl, beat egg whites with cream of tartar until stiff but not dry peaks have formed; fold one-third into cornmeal mixture. Gently fold in remaining whites. Scrape into prepared souffle dish.
- Place on middle rack of oven; reduce heat to 400.
- Bake until puffed and brown, 35-40 minutes.
Nutrition Facts : Calories 520.1, Fat 34.9, SaturatedFat 19, Cholesterol 395.5, Sodium 1043.8, Carbohydrate 30.4, Fiber 3.6, Sugar 5, Protein 25
CORN AND CHEESE SOUFFLE
Make and share this Corn and Cheese Souffle recipe from Food.com.
Provided by KittyKitty
Categories Breakfast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Lightly butter the bottom of a 2 quart souffle dish. Set aside.
- Melt 1/3 cup butter in a heavy saucepan over low heat stirring constantly. gradually add milk; cook over medium heat, stirring constantly, until thickened.
- Add cheeses, stirring until melted.
- Stir in corn, garlic powder, and red pepper.
- Beat egg yolks at medium speed with an electric mixer until thick and pale.
- Stir into corn mixture.
- Combine egg whites and cream of tartar; beat at high speed until stiff peaks form; fold into souffle mixture.
- Spoon into prepared dish.
- Bake at 350F for 55 to 60 minutes.
- Serve right away.
Nutrition Facts : Calories 291.4, Fat 20.6, SaturatedFat 12, Cholesterol 181.9, Sodium 473.9, Carbohydrate 14.9, Fiber 0.8, Sugar 2.3, Protein 13.2
CHEDDAR CORN SOUFFLé
From Matt Lewis and Renato Poliafito's Baked Elements: "Yes, this incredibly rich, creamy, Cheddar Corn Soufflé can be served as a dessert-a studious, old-school, cheese course. It can also be served as an appetizer. Or as a side. Or, less typically, as a main course. We actually encourage you, if you are feeling full of morning pep, to try it our on unsuspecting breakfast or brunch guests. Fact is, we really don't care when you serve this multipurpose concoction, we just encourage you to make it often. Our riff on this venerable dish is punched up with the decidedly unsubtle extra-sharp cheddar (we have classic macaroni and cheese on the brain) and a handful of corn-the two flavors complement each other well, and the corn adds a bright burst of texture. Finally, we think our perfectly golden Cheddar Corn Soufflé is one of those dishes that fancifies the mood with little effort, and everyone knows we could use a bit more fancy in our lives."
Provided by Culture Cheese
Number Of Ingredients 12
Steps:
- Heat the oven to 400°F and position the rack in the center. Lightly butter the bottom and sides of a 1½-quart soufflé dish. Dust the soufflé dish with the Parmesan cheese (so that it adheres to the butter) and knock out the excess.
- Whisk together the salt, nutmeg, black pepper, and cayenne in a small bowl. Set aside.
- Warm the milk (do not boil it) in a medium saucepan over medium heat. Remove from the heat once tiny bubbles appear around the pan's perimeter.
- Melt the butter in a medium heavy-bottomed saucepan. Add the flour and whisk until completely combined, 2 to 3 minutes. Remove from the heat, wait 30 seconds, then slowly stream the milk into the butter mixture while whisking constantly. Continue whisking until smooth, and return to the heat. Cook until the mixture bubbles and becomes thick, 8 to 10 minutes. When bubbles appear, remove from the heat and whisk in the spice mixture. Continue stirring vigorously for about 1 minute to release some of the heat. Add the 5 egg yolks, one at a time, whisking after each addition. After all the yolks are completely incorporated, transfer the mixture to a large bowl.
- Whisk the 6 egg whites vigorously for 1 minute in another large bowl (or in the bowl of a standing mixer fitted with the whisk attachment). Sprinkle the cream of tartar over the whites and continue beating until the egg whites form stiff peaks.
- Fold one-third of the egg white mixture into the soufflé base. Add the cheddar cheese and corn, along with half of the remaining egg whites, and gently fold until almost incorporated. Gently fold in the remaining egg whites until completely but just incorporated.
- Transfer the entire mixture to the prepared soufflé dish. Run your thumb around the inside edge of the dish to wipe away any stray mixture (this will provide for an even rise), place the soufflé in the oven, and immediately reduce the oven temperature to 375°F. Bake for 30 to 35 minutes, or until the soufflé is puffy, slightly golden, and the center is just about set.
- Transfer the soufflé dish to a serving platter and serve immediately.
CHEESE AND CORN SOUFFLE
Make and share this Cheese and Corn Souffle recipe from Food.com.
Provided by peppermintkitty
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a medium skillet, melt butter or margarine and stir in flour blending until smooth.
- Add corn, milk, salt, garlic salt and Worcestershire sauce.
- Cook stirring constantly, until thickened.
- Add cheeses.
- Stir until melted.
- Blend egg yolks into cheese sauce.
- Cool slightly.
- Gently fold egg whites into sauce just until blended.
- Pour mixture into an ungreased 2-quart casserole.
- Bake for 45-50 minutes or until puffed up and firm.
FRESH CORN AND CHEDDAR CHEESE SOUFFLE
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat to 400. Butter 8-cup souffle dish. Saute corn in 1 Tbsp butter, 3 minutes. Remove from heat. Melt 3 Tbsp butter in saucepan over medium heat. Add flour and stir 3 minutes. Gradually whisk in milk. Boil till ve3ry thick, stirring constantly, about 1 minute. Remove from heat. Whisk in yolks 1 at a time. Whisk in mustard and salt. Season with pepper. (Can be made 2 hours ahead. Dot top with butter and let stand at room temperature. Before continuing, rewarm over low heat till just lukewarm, stirring constantly.) Add corn, cheese and chives. Beat whites and pinch of salt till stiff but not dry. Stir 1/4 of whites into yolk mixture to lighten. Gently fold in remaining whites. Spoon into dish. Place in oven. Reduce temperature to 375 and bake till puffed and golden on top and souffle still moves slightly when top is gently touched, about 30 minutes. Serve hot.
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