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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 3 |
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This recipe was in my 2006 newspaper featuring Mendocino Coast Chef Margarent Fox. Great served with fresh fruit and coffee. Ingredients:
3/4 cup cream corn |
2 large eggs, separated |
2 tbs. canola oil |
1/2 cup milk |
3/4 cup cornmeal |
1/2 tsp. salt |
1/2 tsp. baking soda |
4 ounces (1 generous cup) grated extra-sharp cheddar cheese |
1 to 2 tbs. finely chopped fresh jalepeno chilies |
Directions:
1. Preheat oven to 350 degrees.
2. Combine corn, egg yolks, oil, and milk.
3. In a seperate bowl, mix cornmeal, salt and baking soda, and add liquids, mixing well.
4. Beat egg whites until stiff, but not dry, and fold in quickly.
5. Pour half of the mixture into a greased 8-inch square pan; sprinkle evenly with the cheese and chilies.
6. Pour the remaining batter over, smooth to cover, and bake for about 30 minutes.
7. Test for doneness by inserting a knife in the center. If it comes out clean, then the souffle is done.
8. Let cool on a rack for 3 to 5 minutes.
9. It will deflate slightly.
10. Serve with desired toppings such as sour cream, salsa, chopped green onions or finely diced red onions.
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