Thursday, May 19, 2011

Cornbread Souffle

1 cup whole milk
1 cup chicken or vegetable broth, low sodium
2 tbsp olive oil
1 tbsp honey
1/2 cup stone-ground cornmeal
3/4 cup frozen corn (or fresh corn cut from the ears)
1 tbsp onion, chopped finely
1 teaspoon ground thyme
1 teaspoon baking powder
1/4 teaspoon salt
2 or 3 egg whites (2 if eggs are med to large, 3 if eggs are small)
1 tbsp grated parmesan and/or romano cheeses

Preheat oven to 375 and spray a 2 quart souffle dish (or 8x8 square pan) with olive oil cooking spray. In a saucepan over medium heat, combine milk, broth, oil, and honey or agave syrup. Heat until almost boiling. Reduce to low, simmer. Whisk in the cornmeal and cook for about 5 minutes, stirring constantly, until thickened. Transfer to a bowl and add corn, onion, baking powder, thyme, and salt.

In a large very clean bowl, use an electric mixer to beat the egg whites until stiff peaks form. Whisk about a third of the egg whites into the cornmeal mixture (this will lighten it). Then fold the remainder into the cornmeal batter, mixing until just incorporated.

Pour the batter into the souffle dish and sprinkle with cheese. Bake until puffed and lightly golden brown, about 35 minutes. Let stand in dish for 5 minutes, then serve.

Comments: This is actually pretty easy to make with prep time being 10 to 15 minutes. It is a very nice side dish and if the souffle does not "fluff" don't worry about it, it will still taste good. To ensure proper fluffing, be sure to use a very clean bowl and not to get any egg yolk in the egg whites (no goldfish in the pond). This is not a solid bread, but more of a spoon bread and you will eat it with a fork or spoon. Leftovers will re-heat nicely in the microwave.

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