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Custard Corn Souffle

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Member since 2009

Serves 6-8 | Prep Time 15 minutes | Cook Time 60 plus minutes


•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.

6.Add sugar.

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.


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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

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