Ingredients
- 2 tablespoons unsalted butter
- 4 sprigs green onions, chopped with tops
- 1 (14-ounce) can white cream-style corn
- 1 (14-ounce) can yellow cream-style corn
- 1 tube (1/4-pound) "unsalted" soda crackers, pulverized
- 2 eggs, lightly beaten
- 1/4 cup milk
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 5 ounces chopped roasted red peppers
- 1/4 cup chopped flat-leaf parsley
- Salt and pepper
- Ground paprika, for garnish
Directions
Preheat oven to 350 degrees F.
Heat a medium skillet over a medium/high flame and melt the butter. Add the onions and sweat until limp but not browned. In a large bowl combine the corn, broken-up crackers, eggs, milk, flour, baking powder, red peppers, parsley and cooked onions and stir well to combine. Season mixture with salt and pepper and scrape into a prepared 9 by 13-inch glass or ceramic casserole that has been sprayed with no-stick. Garnish with paprika, to taste. Cover with foil and bake for 25 minutes, then remove the foil and continue to bake for 30 minutes more. The souffle is ready when the top is golden brown and springs back to the light touch. Cool for 5 to 10 minutes and serve immediately, or reheat in a slow, 250 degrees F for 10 to 15 minutes.
CHEF'S NOTES: This is probably one of the most versatile recipes in my collection. I have added all kinds of flavorings, and variations such as: diced green chiles, cilantro, chopped bell peppers, pearl onions, and also a can of salmon! That rendered a fabulous dish reminiscent of my Mom's Salmon Loaf, which could be baked into a loaf pan!
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A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By Papachef
Raleigh, NC
on December 06, 2008
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Didn't have the same "density" issue as the least review. I make this recipe once a month or so. Agree that using canned corn is not as good as if you make/cream your own but, the difference isn't too far off.
Have used some roasted corn before to accompany the roasted peppers which gave it a little more flavor but, overall, worth trying for an everyday meal if you haven't yet.
By chefchipdes_7635880
Chamblee, GA
on April 28, 2007
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As it is, this recipe turned out horrible for me. The souffle was dense, not airy, and I felt the addition of crackers made it seem too cake-ish.
Maybe doubling the baking powder will help.
The canned corn, as I suspected, made the souffle taste too much like...well, a can!
However, the roasted peppers and green onions were great elements.
The next time I make this, I will use my corn pudding recipe as the basic recipe with fresh corn. Add the baking powder, peppers, green onions and paprika, and bake it in a cast iron skillet, the way corn pudding is generally done.
--Chip Desormeaux
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