Leahs Corny Corn SouffleFrom divaliscious 8 years ago
- 4 large or jumbo eggs separated. shopping list
- 1 can creamed corn shopping list
- 1 can sweet corn shopping list
- 1 small onion minced or grated shopping list
- 1 tablespoon lemon juice shopping list
- 1/4 teaspoon cream of tarter shopping list
- Couple of shakes of worcestershire sauce shopping list
- Dash of crushed red pepper (optional) shopping list
- 1 cup thick white sauce: shopping list
- Thick Sauce ingredients are: shopping list
- 3 tablespoons butter (margarine can be used, but flavor won't be the same) shopping list
- 4 tablespoons flour shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon pepper shopping list
- 1 cup whole milk (try not to cheat here peeps - use the real milk) shopping list
- Equipment needed: Mix-master (Kitchen-aid/hand-held, etc) for eggs whites, 1 small bowl for egg yolks, 1 qt. sauce pan, casserole dish 1-1/2 quart size, one working oven on 325 degrees, trivet on your dining room table to place right out of oven soufflé when its ready. shopping list
How to make it
- Take eggs from fridge and separate. Place whites in mixing bowl and let come to room temperature. (Note eggs are easier to separate when cold and have less of a chance to break the egg yolk than when they are at room temperature.)
- Beat up egg yolks by hand and set aside for a moment.
- To start on your white sauce, melt butter, add salt and pepper(s) in your sauce pan over medium heat. Once melted add flour.
- Whisk till combined, then slowly add milk.
- Add 1/4 of the milk at a time, whisking it in at every step - this ensures a lump-free sauce.
- Up the heat, stirring constantly (hey this is exercise - I know) continue cooking till bubbles form and sauce is thick and creamy.
- Turn off heat and let cool slightly.
- To white sauce in pan, add both cans of corn, lemon juice, grated/minced onion and beaten egg yolks and the couple of shakes of worcestershire sauce along with the dash of crushed red pepper (optional) . Set aside to cool.
- Now onto those egg whites, no need for fear here peeps! Put down that mix-master beaters onto the bowl of egg whites, and beat egg whites till frothy (2 minutes) then add cream of tarter.
- Continue beating egg whites till stiff (they hold their peaks if you took a spoon and stirred them up) not dry.
- Fold egg whites using a spatula into white sauce corn mixture.
- Butter up your casserole dish, tell the dish it's beautiful and it will do a fantastic job now on your corn soufflé.
- Put the completed mixture into your buttered casserole dish which is feeling confident now that you've buttered it up a little.
- Place casserole into oven and bake one hour.
- Call troops to dinner table.
- Once they are all seated, (make sure that trivet is handy now) take out from the oven, your corn soufflé and relish all the ooh and ahhs.
- Scoop out servings to your guests and enjoy this great dish, perfect when serving along baked ham.
People Who Like This Dish 11
The Cookdivaliscious Dutchess County, NY
The Rating3 people
I love souffles and have made more than I care to remember,this is a great primer for those who are skeered of 'em. They aren't that hard, they just have a reputation! Unjust and Undeserved. LOL, great pic, wonderful post.notyourmomma in South St. Petersburg loved it
I love the humor you give in your directions....I need to start doing that..lol Gr8t Post.turtle66 in Sacramento loved it
What a great idea for a souffle! Thanks so much for the wonderful recipe!annieamie in Los Angeles loved it