Corn Pudding Souffle

Found in a recent issue of the St. Paul Pioneer Press, (Thursday, 9-7-2017) this recipe reminds us of some of the side dishes our grandmothers used to make. It’s sweet and savory at the same time, with a light puffy texture. It was originally published in the book “Vegetarian Cooking for Everyone”, by Deborah Madison, 1997, Broadway Books.
Prep time: 30-35 minutes
Cook time: 1 hour
Servings: 4
Ingredients:
2 cups corn kernels (from 2 or 3 ears), divided
1 cup milk
2 tablespoons minced shallots or scallions
3 tablespoons all-purpose flour
1/2 cup crumbled feta cheese, goat cheese or cheddar
salt and white pepper
3 eggs, separated
Directions:
1. Preheat oven to 375 degrees. Butter a 6-cup soufflé dish. Put a kettle of water on to boil.
2. Puree 1 1/2 cups of the corn with the milk for a full 3 minutes, then pour it into a fine sieve and press out the liquid with a soft rubber spatula or wooden spoon. Set aside.
3. Melt the butter in a saucepan over medium heat. Add the shallots and cook 1 minute.
4. Stir in the flour, then slowly whisk in the corn-milk mixture and cook, stirring constantly, for 5 minutes.
5. Remove from heat and stir in the remaining 1/2 cup corn, cheese, 1/2 teaspoon salt and a pinch of white pepper.
6. Slowly stir 1/2 cup of this mixture into the yolks to warm them, then pour back into the pan, stirring briskly.
7. Beat the egg whites until they hold firm peaks, then fold them into the base.
8. Pour the batter into the prepared dish, set in a baking pan and pour the boiling water into the baking pan (but not into the dish with the mixture in it) until it comes halfway up the side.
9. Bake until a golden, puffy crown has emerged and the pudding is sturdy, about 1 hour.