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

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.