My mom doesn't particularly like vegetables, so she has a tendency of disguising them in wonderful dishes that take the healthy right out of them. Dishes like... Asparagus wrapped in Bacon, Carrot Mousse, Baked Zuccini and my personal favorite, my Mom's Corn Souffle.
Corn Souffle isn't just my favorite, it is one of her most requested dishes. In fact she is making it for a dinner party this weekend.
So straight from my mom's cookbook, here is the secret recipe to my favorite dish.
Mom’s Souffleed Corn Pudding
* This isn't a recipe my mom invented but since she has been making it for longer then I have been alive, she has no idea where the recipe originated from. So I can't give it proper credit.** This is a double recipe below, which is necessary in order to make it rise well in the dish. If you were using a small souffle dish you might want to halve the recipe.
Ingredients:
2 No. 2 can kernel corn
4 tbsp butter
4 tbsp flour
2 cup of heavy cream
1 1/2 tsp salt
1/2 cup minced ham or crumpled cooked bacon
4 egg yolks
4 egg whites
Optional:
1/2 cup seeded green pepper chopped
2 chopped pimento
1/2 tsp. paprika
Directions:
- Preheat the oven to 350 degrees F
- Drain 2 cans of kernal corn, about 5 cups. Reserve the liquid.
- Melt 4 Tbsp butter.
- Stir in flour until blended.
- Combine the corn liquid with enough heavy cream to make the mixture equal 2 cups. Combine it into the flour/butter mixture slowly while stirring.
- When the sauce is smooth and hot (stir constantly) stir in the drained corn. If your using them (my mom and I do not) add 1/2 cup chopped seeded green pepper with the membrane removed and 1 chopped pimento.
- When this mixture reaches a boil - reduce heat.
- Separate the egg yolks from the egg whites, be sure no yolk gets into the whites at all. Set the whites aside and add the yolks into a large bowl, (this bowl must be able to withstand some heat), and beat well. Pour part of the corn mixture over the yolks off of the heat. Beat the mixture and then return it to the corn mixture.
- Stir and cook for several minutes over very low heat to let the yolks thicken slightly.
- Add the salt, paprika, and the ham or bacon (I use bacon).
- In another bowl, copper if you have it, place the 4 egg whites and whip them until they are stiff, but not dry.
- Fold the egg whites lightly into the corn mixture.
- Bake the pudding mixture in a baking dish prepared as a souffle baker, for about 30 minutes.
Notes:
*Step 8 - when pouring the mixture over the egg yolks, use about a quarter of the mixture. Make sure you beat it well in the bowl, but when you return it to the corn mixture stir it in gently.
* Step 11 - an electric mixer will work best for this, fitted with a whisk attachment. You want them to stand up in stiff peaks, but be careful not to overmix them as they dry out.
*Step 12 - This is the hardest part of making the souffle. For those who don't know folding means to gently mix (stirring as little as possible) so as not to deflate the whites. Over mixing them means that the souffle won't rise but under mixing them means that it will cook unevenly. It's a delicate balance and might take some practice for novice cooks.
Soufflé Baker: Use a straight sided oven proof baking
dish. Grease the bottom and sides
well with butter and then coat the buttered surface with a thorough dusting of
flour. (Or you can use “Bakers
Joy” spray for that.) If you have a big souffle dish, like mine above, you might want to double the recipe so that the souffle is larger and rises higher in the dish. I made a single batch in that picture.
Be sure the
oven is heated, a soufflé needs good bottom heat.
This is a dish that any guest is sure to enjoy!
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