Corn Pudding Soufflé | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Corn Pudding Soufflé

Serves: 12

0
Your rating: None
No votes yet

This soufflé is easy to make and not too rich.

Ingredients

These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Preparation

Bring a large pot of water to a boil. Meanwhile, grease a 9- by 13-inch glass baking dish with 1 tablespoon butter, then dust with flour, shaking out excess. Preheat oven to 350° F.

Add corn to the pot of boiling water and turn off the heat. Remove from water after about 5 minutes and let cool.

Cut the kernels from the cobs; you should have about 3/4 cup.

Melt remaining 2 tablespoons butter in a small saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring. Slowly stir in milk. Cook for about 5 minutes, stirring constantly, until the sauce thickens.

Slowly whisk in egg yolks. Cook for 3 minutes, stirring constantly. Add half-and-half, salt, pepper, sugar and nutmeg, stirring to combine. Fold in corn kernels. Transfer to a mixing bowl and set aside.

Beat egg whites until soft peaks form. Add half the whites to the corn mixture, folding to combine.

Beat remaining whites until stiff peaks form. Fold into corn mixture. Transfer to the prepared baking dish and bake for 20 to 25 minutes, until the top has lightly browned and the filling is set.

Recipe search

Refine search   Tips »

Related Share Comments My PCC

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)