Corn souffle
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Corn souffle
  Corn    Mexican    Souffles  
Last updated 6/12/2012 12:53:07 AM. Recipe ID 14895. Report a problem with this recipe.
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      Title: Corn souffle
 Categories: Mexican, Cheese/eggs
      Yield: 6 Servings
 
      3 tb Margarine Or Butter
      3 tb Unbleached Flour
    1/4 ts Sugar
    1/4 ts Cumin; Ground
    1/4 ts Nutmeg; Ground
    1/4 ts Red Pepper; Ground
      1 c  Milk
      3 ea Eggs; Large, Separated
      2 tb Onion; Finely Chopped
      2 tb Green Chiles; Finely Chopped
  8 3/4 oz Whole KernelCorn;Drained,1cn

MMMMM------------------GREEN CHILE CHEESE SAUCE-----------------------
    1/2 c  Cheddar Cheese; Shredded,2oz
    1/4 c  Green Chiles; Finely Chopped
    1/3 c  Half & Half
      1 tb Onion; Finely Chopped
      1 ts Cumin; Ground
    1/4 ts Salt
 
  Heat the oven to 350 degrees F.  Butter a 1-quart souffle dish or
  casserole.  Heat the margarine in a 2-quart saucepan over low heat
  until melted.  Stir in the flour, sugar, cumin, nutmeg, and red
  pepper.  Cook over low heat, stirring constantly, until the mixture
  is smooth and bubbly. Stir in the milk, heat to boiling, stirring
  constantly.  Boil and stir for 1 minute.  Beat the egg yolks slightly
  in a medium bowl.  Stir at least half of the hot mixture gradually
  into the egg yolks.  Stir the hot mixture back into the saucepan.
  Boil and stir for 1 minute.  Remove from the heat and stir in the
  onion, chiles, and corn.  Beat the egg whites in another medium bowl
  on high speed, on an electric mixer, until stiff. Stir about 1/4 of
  the egg whites into the corn mixture.  Fold the corn mixture into the
  remaining egg whites.  Carefully pour the mixture into the souffle
  dish.  Bake uncovered until a knife inserted in the center comes out
  clean, about 50 minutes.  Prepare the Green Chile Cheese Sauce. Serve
  the souffle with the sauce when souffle is done.
  
  GREEN CHILE CHEESE SAUCE:
  
  Heat all the ingredients over low heat, stirring constantly, until the
  cheese is melted.
 




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Recipe ID 14895 (Apr 03, 2005)

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