Corn Souffle with Creamed Onion Sauce is so very easy to assemble and make. Your family and guests will think you have been preparing it for hours. This Corn Souffle will remind you of cornbread, only it is more moist and fluffy. This dish makes a great holiday dish to serve with your turkey.
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Source: Corn Souffle with Creamed Onion Sauce Recipe adapted from Cooking Light Magazine, December 2001.
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 ears corn kernels and liquid scraped from cobs*
- 4 eggs
- 1 teaspoon cornstarch
- 1 cup heavy cream or evaporated milk
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 1 medium onion, coarsely-chopped
- 2/3 cup heavy cream or evaporated milk
- Salt to taste
- 2 teaspoons soy sauce
- Pepper, coarsely-ground, to taste
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Preheat oven to 350 degrees F. Adjust oven rack to center position.
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Lightly butter (or use non-fat vegetable spray) eight (6-ounce) custard cups and set them into a large baking dish.
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In a large frying pan over medium heat, saute onion in butter until translucent. Add corn kernels and liquid; continue to saute until corn is soft. Remove from heat and let cool.
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In a food processor or blender, process half the corn mixture with eggs, cornstarch, and cream or evaporated milk until smooth. Transfer processed corn mixture to a large bowl. Add salt, pepper, and remaining corn mixture; fold to blend mixture. Pour corn mixture into prepared custard cups.
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Carefully pour warm water into the baking pan to come halfway cup the sides of the custard cups. Bake 30 to 40 minutes or until a knife inserted near the center comes out clean. The internal temperature of the corn custard should register 160 to 165 degrees F. on your cooking thermometer. Remove from oven and immediately remove cups from water bath.
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To serve, top warm souffle with the prepared warm Creamed Onion Sauce.
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Makes 8 servings.
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In a large frying pan over medium-high heat, saute onion in butter until golden brown. Add cream or evaporated milk and reduce by half. Season with salt, soy sauce, and pepper.
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Remove from heat and set aside. Keep sauce warm until ready to serve over the corn souffle.
* Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time. Place cut-off corn kernels in a large bowl.
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