Curried Corn and Cheese Soufflé

Preparation info

  • Difficulty

    Medium

  • Yield:

    4 to 6

    Servings.

Appears in

Craig Claiborne's Southern Cooking

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 butter
  • 3 tablespoons flour
  • 2 tablespoons curry powder
  • cups milk
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 6 eggs, separated
  • ¼ cup grated Parmesan cheese

Method

  1. Preheat the oven to 400 degrees.
  2. Using a knife, cut the kernels from the corn. There should be about 2 cups.
  3. Grate the Cheddar cheese. There should be about cups loosely packed.
  4. Melt 2 tablespoons butter in a saucepan and add the flour and curry powder, stirring with a wire whisk. When blended and smooth, add the milk, stirring rapidly with the whisk. Blend until thickened and smooth and add salt and pepper. Blend the cornstarch and water and stir it in.
  5. Add the egg yolks, stirring constantly. Cook only until the mixture boils; remove it from the heat. Let cool. Add the Cheddar cheese and fold in the corn.
  6. Rub the inside of a -quart soufflé dish with the remaining 1 tablespoon butter. Add the Parmesan cheese and shake the cheese around until the bottom and sides are lightly coated. Shake out the excess cheese. Place the dish in the freezer until ready to use.
  7. Beat the egg whites until stiff. Add half the whites to the soufflé mixture, stirring rapidly. Fold in the remaining whites. Spoon the mixture into the prepared soufflé dish. Place in the oven and immediately lower the oven heat to 375 degrees. Bake 25 to 35 minutes, depending on whether you wish a soufflé with a moist or firm center. Serve immediately.