Corn Souffle

Today's focus is on corn souffle. I've never done a souffle that didn't involve chocolate so this was a new thing for me. I've seen it on menus before, but never ordered it because I couldn't picture how it should be in my head. It sounds fancy and complicated, but it's super easy and is sure to wow your guest. The only problem I had was I forgot the cheese! It tasted great without it, but now I have to make it again to see if it changed it for the better or worse. I think it would be a great base recipe to swap out vegetables and try a different one. The texture was really light and airy making it a very tasty side dish.

Corn Souffle
(Adapted from HEB)

2 cups corn
5 tablespoons butter, divided
1/4 cup flour
1 1/4 cups milk
3/4 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons dry bread crumbs

4 large eggs

4 ounces white cheddar cheese, shredded (1 cup)

1. Strip husks and silk from corn. Cut kernels from cobs to make about 2 cups; place in food processor. Pulse on and off until coarsely chopped for 1 cup corn pulp after processing. (I used can corn)

2. Melt 4 tablespoons butter in a 4-quart saucepan. Add flour; stir and cook 2 minutes.

Add milk slowly, stirring constantly. Cook over medium heat 3 minutes or until thickened. Add corn pulp, salt and pepper; cook 2 more minutes. Set aside to cool slightly.

3. Meanwhile, heat oven to 425 degrees. Butter a 2 1/2-quart casserole or soufflé dish with remaining 1-tablespoon butter. Sprinkle bread crumbs in dish to coat bottom and sides.

4. Separate eggs; place yolks in a small bowl and egg whites in a large bowl. Shred cheese.

5. Whisk egg yolks into cooled corn mixture, one at a time. Beat egg whites with electric mixer on high speed until stiff peaks form. Stir one-third of beaten egg whites into corn mixture. Gently stir in cheese, then fold in remaining egg whites. Spoon mixture into casserole dish.

6. Bake 30 minutes or until puffed and golden brown. Let stand 5 minutes and serve while hot.