Corn and Green Chile Soufflé
An elegant soufflé side dish with a Southwestern twist.
4 cups whole corn kernels - divided use
4 cups milk
3/4 cup cornmeal
2 large eggs, beaten
2 (3-ounce) cans diced green chiles, drained
1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
- In bowl of food processor, purée 2 cups of the corn; remove to large bowl and stir in remaining corn, set aside.
- Heat milk in large saucepan until very hot and stir in the cornmeal; cook, stirring, about 5 minutes, until thickened. Stir in reserved corn mixture and remaining ingredients.
- Pour mixture into a buttered 2-quart soufflé dish or casserole and bake in a 350°F (175°C) oven until filling is set and crown is browned on top, about 1 hour and 10 minutes.
Makes 8 servings.