Corn and Green Chili Soufflé
4 cups each: whole kernel corn, divided, and milk
3/4 cup cornmeal
2 eggs beaten
2 (3-ounce) cans diced green chilies, drained
1-1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 350° F.
In bowl of food processor, purée 2 cups corn; remove to large bowl and stir in remaining corn; set aside.
Heat milk in large saucepan until very hot.
Stir in cornmeal; cook stirring, 5 minutes, until thickened.
Stir in reserved corn mixture, eggs, green chilies, chili powder, salt and pepper.
Pour mixture into a buttered 2-quart soufflé dish or casserole and bake until filling is set and crown is browned, about 1 hour and 10 minutes.
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