|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||4%|
|Total Sugars 6g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Corn soufflé is an elegant side dish that's delicious any time of the year. Pair it with turkey at Thanksgiving dinner or with your favorite grilled meats in the summer months.
This recipe is a unique and delicious way to let fresh corn really shine. Remove the kernels from about four or five ears of corn to measure three cups. The kernels are whipped up with minced onion, cream, and eggs. Of course, since this is a Southern-style dish, there's a little hot sauce thrown in there for good measure.
The soufflé is the perfect combination of a light and delicate texture along side the fresh bite from the corn kernels. It is best enjoyed while still warm from the oven. Leftovers can be refrigerated and reheated the next day, but it is not advisable to freeze corn soufflé.
3 cups fresh corn (from 4 to 5 ears of corn)
1/4 cup minced onion
2 cups heavy cream
1 cup half-and-half
3 egg yolks
1 1/2 tablespoons sugar
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon hot sauce
Gather the ingredients. Preheat oven to 350 F.
In a large bowl combine the fresh corn with the minced onion.
In another large bowl whisk together the heavy cream, half and half, eggs, egg yolks, sugar, salt, freshly ground black pepper, and hot sauce.
Fold the corn mixture into the cream and egg mixture.
Pour into a 2-quart baking dish.
Place the baking dish inside a large baking pan with high sides. Pour hot water into the larger dish so the water comes halfway up the sides of the corn pudding dish. Bake for 60 minutes or until set and the surface is browned.
Remove from the oven and lift the corn soufflé from the baking pan. Allow the soufflé to cool for 10 to 15 minutes before serving.
What Is a Water Bath?
Cooking in water bath, also known as a bain-marie, is a fancy-sounding name for a technique that is actually very easy to master.
When a recipe calls for a dish to be cooked in a water bath, it simply means that the dish will be placed in a pan filled with hot water and then placed in the oven. The water surrounding the dish creates a gentle, uniform heat around the food as it cooks. It also adds moisture to the food while it is cooking to help prevent cracking or curdling. When making a souffle, this even heating will result in a better rise that will stay up longer. Souffles cooked without the water bath in the same oven tend to deflate and fall much faster.
Always use heavy oven mitts and extra care when removing a water bath from the oven. Needless to say, the liquid is extremely hot and can easily slosh around. Also use care when you lift the dish from the water bath once it is cooked. You will need to towel off the excess moisture before cooling and serving.