Recipe courtesy of Peter Shepperd
Grandma Irene's Corn Souffle
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 198
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 48
- Sodium
- 437
- Total: 1 hr 35 min
- Prep: 30 min
- Inactive: 10 min
- Cook: 55 min
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.
Cook’s Note
*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!