Thursday, 22 September 2011

Corn Soufflé

The basil in my garden is looking ratty, but it's still there, and there's still some sweet corn available out there too. Serve this with some of the last of the slicing tomatoes, and try to pretend that summer isn't nearly over.

I served this as the main dish of the meal, but it could be used as a side dish instead.

4 to 8 servings
1 hour 30 minutes - 30 minutes prep time

Corn Souffle
4 cobs of corn
3 cups milk
1 teaspoon salt
1 tablespoon sugar
3 or 4 good sprigs of basil
1/2 cup cornmeal
1/3 cup butter
3 extra-large eggs

Husk the corn, and cut the corn from the cobs. If you like, run half of it through the food processor until fairly finely chopped, but don't purée it. You can also proceed as-is.

Put the corn, milk, salt, sugar and basil in a large pot, and bring to a boil. Simmer for several minutes, stirring constantly, then add the cornmeal. Pour it in a steady stream, stirring as it goes in. Continue cooking the mixture, still stirring, until it thickens; approximately 5 minutes.

Remove the pot from the heat and stir in the butter until it melts. Set the pot aside to cool.

Preheat the oven to 400°F. Lightly oil a 2 1/2 quart (3 litre) baking dish. Separate the eggs, putting the whites in mixing bowl as they are to be beaten stiff.

Beat the yolks into the slightly cooled corn mixture. Fish out and discard the basil.

Beat the egg whites until stiff, and fold them gently into the corn mixture. Scrape it into the prepared pan, and smooth it out. Bake for 10 minutes at 400°F.

Reduce the heat to 375°F, and continue baking for another 50 minutes. Serve at once.

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