Custard Corn Souffle
•1 cup canned or fresh corn (chopped slightly)
•2 3/4 cup milk
•1 teaspoon salt
•1 cup yellow cornmeal
•1/2 cup sweet butter cut into 1" pieces
•3 eggs, room temp, separated
•2 teaspoons sugar or to taste
•1/4 teaspoon nutmeg.
1.In medium saucepan boil corn in 2 cups of milk, salt.
2.Slowly add cornmeal.
3.Stir until very thick, remove from heat and stir in the butter.
4.Add rest of the 3/4 milk.
5.Blend in yolks, one at a time.
7.This part can be made up to 6 hours ahead of time.
8.Then before baking, beat whites, stiff not dry.
9.Fold in 1/4 of whites then fold in the rest.
10.Pour into 2 quart souffle dish.
11.Bake 10 minutes at 400
12.turn down to 375 for 50-55 minutes.
Pairs Well With
This is simple delicious. Light and airy. This recipe comes from NYC somewhere. I think I got it out of Bon Appitit VERY very long ago. I just love this stuff. YOu can serve it as a main meal or Brunch along with salad or tomato salad in summer when they are fresh