Corn Souffle

Here's that corn souffle I mentioned yesterday. Light and fluffy to taste, but surprisingly rebounding in it's rise...it still had height when I went back for seconds. I will definitely make it again; maybe for guests because it looks pretty fancy and it's soo delicious!

Corn Souffle

3 T unsalted butter, additional for greasing

3 T all-purpose flour

1 1/2 cup milk (I used 2%, but I think any would be fine)

1 lb package frozen corn, pureed

1 cup coarsely grated colby-jack cheese (again, any would work)

1 t. sugar

3/4 t salt or to taste

1/4 t cayenne

3 large egg yolks

4 large egg whites

• Preheat oven to 425. Using the additional butter, generously butter a 2 quart shallow ceramic or glass baking dish and set aside.
• Melt 3 T butter over moderate heat in a heavy saucepan until foam subsides, add flour and cook roux for 2 minutes, whisking constantly making sure to get into edges of saucepan. Add milk in a slow stream, whisking, and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 3 minutes. Stir in corn, cheese, sugar, salt and cayenne until fully incorporate (will be lumpy). Transfer to large bowl and whisk in egg yolks.
• Beat egg whites with a pinch of salt until they just hold peaks. Fold one forth of the whites into the corn mixture to lighten and then gently fold in remaining whites. Spoon into prepared baking dish.
• Bake, uncovered, 15 minutes. Rotate baking dish and cover top loosely with foil and continue to bake until puffed, golden brown and just set, 20-25 minutes longer. Serve immediately with freshly ground pepper.
• Enjoy!

I cooked my souffle for about 5 minutes too long. As you can see, it's a little bit dark. I was worried that it would be a bit dry and grainy, but it wasn't at all. This is one resilient souffle! A great start for beginners.