Southern Corn Soufflé

The light and fluffy texture of this dish is delightful and is further enhanced by the winning flavor combination of mushrooms with chives and cheese. Delicious any time of year.

Serving size

⅛ recipe

Makes

8 servings

Prep time: 10min
Cook time: 1hr 0min
Total: 1hr 10min

Ingredients

5 tablespoons butter, divided

1 cup mushrooms (white, button), sliced

¼ cup chives, chopped

Pinch sea salt

2 tablespoons unbleached flour

4 eggs

2 cups corn kernels, fresh or frozen

1⅓ cups half & half

½ cup cheddar cheese, grated

Special Equipment:

Electric stand blender

Nutrition Info

Makes: 8 servings  Serving size: ⅛ recipe

Calories

222

Fat

17 g

Saturated Fat

10 g

Trans Fat

<1 g

Cholesterol

122 mg

Carbohydrate

12 g

Sugar

3 g

Fiber

1 g

Protein

7 g

Sodium

75 mg

Calcium

96 mg

Phosphorus

158 mg

Potassium

231 mg

Instructions

  1. Preheat oven to 325°F.
  2. Melt 1 tablespoon butter in a medium, oven-proof skillet over medium heat.
  3. Add mushrooms and sauté until they soften and yield their juices. Remove from heat and pour into a bowl.
  4. Stir in chives and mix well. Set aside.
  5. Melt remaining 4 tablespoons of butter in the same skillet. Turn off heat.
  6. Add pinch of salt and the flour. Whisk to mix thoroughly.
  7. Blend eggs in a blender for 1 minute.
  8. Add to the butter mixture to the blended eggs and whisk to combine.
  9. Heat the mixture again on low and add in the corn. Stir to combine.
  10. Add half & half, whisk to combine. Remove from heat.
  11. Add the grated cheese and stir to mix thoroughly.
  12. Bake for approximately 45 minutes until slightly golden on top and custard is set.
  13. Serve as a side dish at brunch or other meal.
Recipe Contributed by FamilyCook Productions

This dish is surprisingly easy to make, yet impressive and different for an easy brunch along with salad or fruit and toast. It will keep refrigerated for 3 to 4 days.