Name: Curried Corn and Cheese Soufflé
Yield: Yield: 4 to 6 Servings.
Cuisine: United States
Ingredients: 2 tablespoons curry powder; Salt to taste, if desired; ¼ cup grated Parmesan cheese; 1½ cups milk; 2 teaspoons cornstarch; ¼ pound sharp Cheddar cheese; 6 eggs, separated; 1 tablespoon water; 6 to 8 cooked ears of corn; Freshly ground pepper to taste; 3 tablespoons butter; 3 tablespoons flour

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

The spice rack in my family home throughout the 1920s and 1930s was by no means elaborate. It was an era when curried dishes were considered exotic throughout America. My mother used a great deal of curry powder, and she used it in this very good soufflé.