Corn and Green Chile Souffle
Ingredients:
- 4 cups whole corn kernels, divided use
- 4 cups milk
- 3/4 cup cornmeal
- 2 large eggs, beaten
- 2 - 3 oz. cans diced green chiles, drained
- 1 1/2 tsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
Preparation:
In bowl of food processor, purée 2 cups of the corn; remove to large bowl and stir in remaining corn, set aside.
Heat milk in large saucepan until very hot and stir in the cornmeal; cook, stirring, about 5 minutes, until thickened. Stir in reserved corn mixture and remaining ingredients.
Pour mixture into a buttered 2-quart souffle dish or casserole and bake in a 350° F. oven until filling is set and crown is browned on top, about 1 hour and 10 minutes.
Servings: 8Source: Courtesy of Pork: The Other White Meat
Submitted by: Recipe Group Member
Date:
