Sunday, December 9, 2012

Recipe with corn

Corn souffle

Adapted from this recipe.

Ingredients: Corn, onion, butter, sugar, salt, cayenne, cornmeal, milk, eggs, cream of tartar

Preparing: Melt 4 Tbsp butter. Add finely diced onion and cook until soft. Then add 2 cups sweet corn kernels (we used frozen, so be sure to drain out excess moisture). Cook until onions and corn have browned, about 10 minutes (when using frozen corn). Add 3 tsp. sugar, 1 tsp. salt, cayenne, and 2 cups milk. Bring to a boil, then turn off, cover and let steep for 15 minutes. In the meantime, whisk together 1 cup cornmeal and 3/4 cup milk. Immersion blend the corn mixture and reheat. Once mixture is boiling, whisk in cornmeal/milk mixture slowly and cook a few minutes until thick. Let mixture cool to room temperature. Preheat oven to 400F now. Once mixture is room temp (and oven should be heated by now), whisk in 3 egg yolks. In a separate bowl, beat 3 egg whites and 1/4 tsp cream of tartar to stiff peaks. Fold in egg whites into corn mixture, one-third at a time. Put in well-greased (I used crisco) 1.5 qt souffle pan and bake for 45 minutes.

Eating: Serve immediately out of the oven, but it's also delicious reheated the next day. When serving at the table, just spoon the souffle out. I like this as a substitute for cornbread, which I often find to be too dry.

Dish history: We had friends over who had supplied us with all of our sweet corn, so we had to showcase the vegetable.

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