Corn and Green Chile Soufflé
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Take an elegant soufflé and give it a Southwestern twist.
INGREDIENTS
4 cups whole corn kernels, divided
4 cups milk
3/4 cup cornmeal
2 eggs, beaten
2 (3-ounce) cans diced green chiles, drained
1-1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepperIn bowl of a food processor, purée 2 cups of the corn; remove to a large bowl and stir in remaining corn. Set aside.
Heat milk in a 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 soufflé dish or casserole and bake in a 350 degree oven until filling is set and crown is browned on top, about 1 hour and 10 minutes.
Makes 8 servings