Curried Corn and Cheese Soufflé

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

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.

Ingredients

6 to 8 cooked ears of corn
¼ pound sharp Cheddar cheese
3 tablespoons

Americas
United States
Lunch
Spicy
Vegetarian

Method

Preheat the oven to 400 degrees.
Using a knife, cut the kernels from the corn. There should be about 2 cups.
Grate the Cheddar cheese. There should