Take a elegant souffle
and give it a Southwestern twist.
Corn
and Green Chile Souffle
- 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 pepper
- In bowl of food processor,
puree 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 souffle 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.
Serves 8.
Recipe provided courtesy
of Pork: The Other White Meat.
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