Newspaper article St Louis Post-Dispatch (MO)

RECIPE: Corn Pudding Souffl

Newspaper article St Louis Post-Dispatch (MO)

RECIPE: Corn Pudding Souffl

Article excerpt

Yield: 4 servings

2 cups corn kernels (from 2 or 3 ears), divided

1 cup milk

2 tablespoons minced shallots or scallions

3 tablespoons all-purpose flour

cup crumbled feta cheese, goat cheese or cheddar

Salt and white pepper

3 eggs, separated

1. Preheat oven to 375 degrees. Butter a 6-cup souffl dish. Put a kettle of water on to boil. Puree 1 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.

2. Melt the butter in a saucepan over medium heat. Add the shallots and cook 1 minute. Stir in the flour, then slowly whisk in the corn-milk mixture and cook, stirring constantly, for 5 minutes. Remove from heat and stir in the remaining cup corn, cheese, teaspoon salt and a pinch of white pepper. …

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