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Corn Souffle - from Blue Ridge Grill
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Cuisine: Southern Vegetarian
From the Menu of . . . Blue Ridge Grill
1261 W. Paces Ferry Road, Atlanta
404-233-5030
Q: My husband and I visited the Blue Ridge Grill for lunch a few weeks ago, and I’ve thought about the corn soufflé ever since. Do you think that you could get the recipe for me? I’m sure others would like it as well. -- Doris Lovell, Sandy Springs
A: Ladies and gentlemen, Buckhead has a dirty little secret. Come holiday time, says Blue Ridge Grill general manager Kelley Lenahan, a certain segment of the population passes off the restaurant’s corn soufflé as its own. “They file in with their soufflé dishes so it looks like they baked it." The kitchen staff fills customers’ bakeware with corn soufflé batter and sends them home to bake it in their own oven.
She was happy to share the recipe. Loaded with heavy cream and eggs, this soufflé “is not for the faint of heart,” she joked. But it feels light on the tongue, and the sweet-saltiness compels you to take just one more bite.
-- Deborah Geering, for the Journal-Constitution
Hands on time: 10 minutes Total time: 1 hour and 15 minutes Serves: 6
Ingredients:
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3 eggs
3/8 cup (1/4 cup plus 2 tablespoons) granulated sugar
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 1/8 teaspoons baking powder
3 cups heavy cream
2 cups fresh or frozen (thawed) yellow corn
1 tablespoon melted butter
Instructions:
Preheat oven to 350 degrees. Coat a 2-quart baking dish with nonstick cooking spray.
In the bowl of a mixer, beat the eggs and sugar at medium speed for 3 minutes. Add the flour, salt and baking powder and beat an additional 3 minutes. Stir in the cream. Add the corn and melted butter and stir to combine.
Pour the mixture into the prepared dish. Bake for 40 to 45 minutes, or until lightly browned and puffed on top and set in the center. Cool on a wire rack for 15 to 20 minutes before serving.
Cooking time may vary depending on the size of your casserole dish.
In the bowl of a mixer, beat the eggs and sugar at medium speed for 3 minutes. Add the flour, salt and baking powder and beat an additional 3 minutes. Stir in the cream. Add the corn and melted butter and stir to combine.
Pour the mixture into the prepared dish. Bake for 40 to 45 minutes, or until lightly browned and puffed on top and set in the center. Cool on a wire rack for 15 to 20 minutes before serving.
Cooking time may vary depending on the size of your casserole dish.
Nutrition:
Per serving: 599 calories (percent of calories from fat, 72), 8 grams protein, 36 grams carbohydrates, 2 grams fiber, 49 grams fat (29 grams saturated), 274 milligrams cholesterol, 724 milligrams sodium.
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