Corn Souffle Recipe

From Dorothy McNett's Recipe Book.

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See Also: Side Dishes · Vegetable Dishes

Corn Souffle

From Dorothy McNett's recipes at

4-5 ears of fresh corn
2 egg yolks
1 cup half and half
1 teaspoon fine sea salt
1/2 teaspoon freshly ground peppercorns
5 egg whites
1/2 teaspoon cream of tartar
paprika or hot cayenne, as desired

Preheat oven to 350 degrees. Cook corn as desired (we prefer cooking it in the microwave oven to retain flavor and color using 2 minutes per ear of corn as a guide.) Using a sharp knife, remove corn from cobs. Measure out about 2 cups of corn and with steel chopping blade in place, whirl briefly in food processor. In batter bowl, whisk egg yolks, half and half, salt and pepper. Blend in corn. Butter or oil a 1 1/2 to 2 quart baking dish. In another bowl beat egg whites with cream of tartar until stiff. Fold into the corn mixture. Gently pour into prepared dish. Sprinkle with paprika. Set dish in a pan of hot water (water level about 1 inch) and bake 50-60 minutes. Serve immediately.

Recipe created 2002-07-29.

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