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+-- Thread: Corn Souffle (/showthread.php?tid=73289)
Corn Souffle - Roxanne 21 - 01-06-2009
Issue 4 page 14
I made this as the "perfect side dish" for tonights dinner. I am a bit ambivalent...here is my quandry. The flavors and ingredients are ones that we like. Even though there is a lot of work with this recipe, it wasn't too bad, just a bit messy. Anyway, I made the recipe as given and we found it a bit on the heavy side---like a lead balloon in places. Tasted okay and looked pretty....
I think if I should try this again, I will beat the egg whites separately (as in a true souffle) and fold in as the last step.
I would also blanch the husks a bit longer---make them really limp!!!
Anyone else do this recipe? Advice????
Re: Corn Souffle - DFen911 - 01-06-2009
I haven't tried it yet, but I am surprised they didn't have you do that with the egg whites in the first place. Maybe an error on their part.
Re: Corn Souffle - cjs - 01-07-2009
Have not tried this one either, good idea to whip the whites separately. I'm not home, so can't check out what "blanch the husks a bit longer---make them really limp!!!" means to the recipe. interesting.