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Tuesday, December 21, 2010

Chew on This | Corn Souffle

Our family loves corn, and when it isn’t in season or the kids are missing a tooth and can’t eat it off the cob, we always choose to make Gladys’ Corn Souffle.  Be it a barbecue or a special holiday, if it’s not on the cob it’s in a soufflé!

Gladys is a long time friend of my Mom's (Mudgie).  Over the years she has shared many of her family's favorite recipes.  It goes without saying that we all thought Gladys and her kin were very creative in the kitchen - and we want you to benefit from their talents too!

You don’t have to use a ton of ingredients or spend forever making this a flavorful and stress-free side dish.  It is delicious!  And easy.  

This is what you will need to make Corn Souffle:
Creamed corn,  yellow corn, evaporated milk, sugar, flour, eggs, onions, chives, salt and pepper to taste.  Optional:  a sprinkle of red pepper flakes or a dash of cayenne to give it a kick-that's a requirement in our family.

In a small bowl, whisk together the sugar, flour and eggs.

Whisk it up and set aside.

In a small skillet, melt the butter and drop in the minced onions.  Remove from heat and let rest until ready to use.

In another bowl, a large bowl, drop in the can of yellow corn, making sure it is very well drained.  Then add the creamed corn and the chives.  Stir to blend.

Add the can of evaporated milk, the butter and minced onion.

Now, the egg mixture joins the corn mixture. And again, ya have to stir it up!

Add salt and pepper to taste.  If you’re game, add the hot sauce or the cayenne to take it over the top and give them something to talk about!

Pour the corn soufflé into a buttered baking dish and bake at 350℉ for 65 minutes or until tester comes out clean.

Make it once and I am sure it will become one of your easy “go to” family favorites!


Here is the recipe:

Corn Souffle

2T sugar
2 T flour
2 eggs
6 T butter, melted
2 T minced onion
1 can cream corn
1 can white corn
1 can evaporated milk, heat until hot
2 T snipped chives
Optional: a sprinkle of red pepper flakes or a dash of cayenne

In a small bowl, whisk the eggs slightly, add in the flour and the sugar.  Whisk until blended.
In a small skillet, melt the butter and drop in the finely minced onions.  Set aside to soften while preparing the rest of the casserole.

In a large bowl, combine the cream corn and the kernel corn with the evaporated milk. Add the chives and the optional shake of red pepper flakes or dash of cayenne.  Now add the butter and the minced onions.  Blend thoroughly.

Pour into a buttered baking dish and bake at 350℉ for 65 minutes.

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