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Corn and Green Chile Souffle recipe

Take a elegant souffle and give it a Southwesterntwist.

Recipe: Corn and Green ChileSouffle

4 cups whole corn kernels – divided use
4 cups milk
3/4 cup cornmeal
2 large eggs, beaten
2 (3-ounce) cans diced green chiles, drained
1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper

  • In bowl of food processor, puree 2 cupsof the corn; remove to large bowl and stir in remaining corn,set aside.
  • Heat milk in large saucepan until veryhot and stir in the cornmeal; cook, stirring, about 5 minutes,until thickened. Stir in reserved corn mixture and remainingingredients.
  • Pour mixture into a buttered 2-quart souffledish or casserole and bake in a 350°F (175°C) oven untilfilling is set and crown is browned on top, about 1 hour and10 minutes.

    Serves 8.

    Recipe provided courtesy of Pork: The OtherWhite Meat.

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