Corn Souffle
  Re: (...)
Issue 4 page 14

I made this as the "perfect side dish" for tonights dinner. I am a bit 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????
"Never eat more than you can lift" Miss Piggy
  Re: Corn Souffle by Roxanne 21 (Issue 4 page 14[br][...)
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: Re: Corn Souffle by DFen911 (I haven't tried it y...)
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.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

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