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Cheesy Sweet Corn Souffle Recipe

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This recipe for Cheesy Sweet Corn Souffle is from Captain Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons unsalted butter, plus more for coating
2 medium garlic cloves, finely chopped
1/2 white onion, finely diced
Salt and freshly ground black pepper
3 large eggs
1 cup half-and-half
5 cups fresh or defrosted frozen corn kernels
1 cup shredded Parmesean Cheese (about 4 ounces)
1/4 cup all-purpose flour
Directions:
Directions:
Preheat the oven to 400º. Coat a 2-quart baking dish with butter and set aside.

Melt 3 tablespoons butter in a medium frying pan over medium heat. When it foams, add the garlic, onions, salt, and black pepper. Cook until softened, about 5 minutes. Set aside to cool slightly.

Meanwhile, separate egg yolks and whites. In a large bowl, whisk the egg yolks and half-and-half together. Stir in the corn, cheese, and cooled onion mixture. Finally mix in the flour and combine well.

Beat the egg whites until they just hold onto the whisk, (soft peaks). Stir in about 1/3 of the whites into the batter, then gently fold in the rest of the whites. Turn the batter into the prepared dish and bake until the pudding is golden brown and set in center, about 30 to 45 minutes. Serve warm.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
60 min

 

 

 

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