CORN & ONION SOUFFLE

CORN & ONION SOUFFLE image

Provided by Ellen Bales

Time 1h10m

Number Of Ingredients 13

6 large eggs
2 Tbsp plus 1/2 cup cornmeal, divided
2 c fresh or frozen corn, thawed
2 c 2% milk
1 Tbsp sugar
3/4 c heavy whipping cream
½ c butter, melted
1 Tbsp canola oil
1 c chopped sweet onion
3 oz cream cheese, softened
1 tsp plus 1/8 tsp. salt, divided
½ tsp freshly ground pepper
1/8 tsp baking soda

Steps:

1. Separate eggs; let stand at room temperature 30 minutes. Grease a 2½-qt. souffle dish; dust with 2 Tbsp. cornmeal.
2. Place corn, milk and sugar in a blender; cover and process until smooth. Add cream and melted butter; cover and process 15-30 seconds longer.
3. In a saucepan, heat oil over medium heat. Add onion; cook and stir 5 minutes. Stir in corn, cream cheese, 1 tsp. salt, pepper and remaining cornmeal until blended. Remove to a bowl.
4. Whisk a small amount of hot mixture into egg yolks; return all to bowl, whisking constantly. In a bowl, beat egg whites with baking soda and remaining salt on high speed until stiff. Gently stir a fourth of the egg whites into corn mixture. Fold in remaining egg whites. Transfer to prepared dish.
5. Bake in a preheated 350º oven for 45-50 minutes or until the top is deep golden brown and puffed and center appears set. Serve immediately.