Corn Souffle
(submitted by Holly Burt recipe from Rebecca Ynoncecio)
serves 8-10
2 10 ounce packages frozen corn (use your summer corn if you freeze it end of season)
1/4 cup sugar
1 1/4 tsps salt
2 cups milk
4 large eggs
1/2 vanilla bean (split lengthwise, seeds scraped out with tip of knife and pod discarded)
4 tbs unsalted butter, melted and cooled
3 tbs all-purpose flour
1/4 cup snipped fresh chives plus 3 tbs for garnish
preheat oven to 350 degrees. Butter a 1 1/2 quart baking dish (a deep dish pie plate will work).
In the work bowl of a food processor, pulse half the corn until coarse. In a separate bowl, stir together coarse chopped corn along with the remaining whole kernels. Sprinkle with sugar and salt and stir to combine.
In another bowl, whisk together milk, eggs, vanilla seeds, melted butter, flour and chives. Stir these wet ingredients into the corn mixture until well combined. Pour into baking dish and bake in the middle of preheated oven until the center is set, about 45 minutes.
Serve hot topped with fresh chive garnish.
(you can make ahead by assembling all ingredients in baking dish and chilling. Bring to room temperature before baking)
About Me
- Farm Markets of Central New Jersey
- Central New Jersey
- Join me as I document and visit the farms and markets in our book, Farm Markets of Central New Jersey. I'll be sharing great seasonal recipes and interesting info along the way.
1 comment:
The Whole Earth Center sells organic Vanilla Beans in the buld spice isle and the cost is much less than you will find in the traditional spice isle of one of our super markets - $1.99 each. This ingredient may not be local - but it is delicious as a way of spicing up so many local ingredients and there is a readily available organic source.
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