I swapped out my old cheese soufflé for one with corn. If you’re soufflé challenged, it helps to use smaller ramekins instead of one big dish. —Lily Julow, Lawrenceville, GA
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- 6 large eggs
- 2 tablespoons plus 1/2 cup cornmeal, divided
- 2 cups fresh or frozen corn (about 10 ounces), thawed
- 2 cups 2% milk
- 1 tablespoon sugar
- 3/4 cup heavy whipping cream
- 1/2 cup butter, melted
- 1 tablespoon canola oil
- 1 cup chopped sweet onion
- 3 ounces cream cheese, softened
- 1 teaspoon plus 1/8 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper
- 1/8 teaspoon baking soda
- Separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with 2 tablespoons cornmeal.
- Preheat oven to 350°. Place corn, milk and sugar in a blender; cover and process until smooth. Add cream and melted butter; cover and process 15-30 seconds longer.
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in corn mixture, cream cheese, 1 teaspoon salt, pepper and remaining cornmeal until heated through. Remove to a large bowl.
- Whisk a small amount of hot mixture into egg yolks; return all to bowl, whisking constantly.
- In a large bowl, beat egg whites with baking soda and remaining salt on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into corn mixture. Fold in remaining egg whites. Transfer to prepared dish.
- Bake 45-50 minutes or until the top is deep golden brown and puffed and center appears set. Serve immediately. Yield: 10 servings.
Originally published as Corn & Onion Souffle in Taste of Home November 2015, p68
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