Corn Souffle

 Corn Souffle

Ingredients:

• 1 oz/1/2 c grated Parmesan cheese, divided

• 1⁄4 c all-purpose flour (or gluten-free with 1/8 tsp xanthan gum)

• 1⁄4 tsp paprika

• 1⁄4 tsp salt

• Dash Cayenne pepper

• Dash white pepper

• Pinch ground nutmeg

• 4 tbsp unsalted butter

• 1 c whole milk

• 1 15-oz can creamed corn

• 6 large eggs, separated

• 2 tsp minced fresh parsley

Instructions:

1. Adjust the oven rack to the middle position and heat to 350 degrees. Spray a 8-inch round/2-qt. Soufflé dish with vegetable oil, then sprinkle with 2 tbsp Parmesan and shake to spread it around the dish.

2. In a bowl, combine flour, paprika, salt, cayenne, pepper, and nutmeg. Melt butter in a small saucepan over medium heat. Stir in the flour mixture and cook for 1 minute.

3. Remove the pan from heat and whisk in creamed corn and 5 tbsp Parmesan until the cheese is melted and smooth. Let it cool for 10 minutes, then whisk in egg yolks and 11⁄2 tsp parsley.

4. Using a stand mixer fitted with a whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3-4 minutes. Add corn/cheese mixture and whip until thoroughly combined, about 15 seconds.

5. Pour mixture into prepared dish and sprinkle with remaining 1 tbsp parmesan. Bake until risen above rim, top is deep golden brown, and interior registers 170 degrees, 30-35 minutes. Sprinkle with the  remaining 1⁄2 tsp parsley

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