Ingredients
3 tbsp margarine or butter
3 tbsp unbleached flour
1/4 tsp sugar
1/4 tsp cumin, ground
1/4 tsp nutmeg, ground
1/4 tsp red pepper, ground
1 cup milk
3 each eggs, large, separated
2 tbsp onion, finely chopped
2 tbsp green chiles, finely chopped
8 3/4 oz whole kernelcorn, drained,1cn
GREEN CHILE CHEESE SAUCE
1/2 cup cheddar cheese, shredded,2oz
1/4 cup green chiles, finely chopped
1/3 cup half & half
1 tbsp onion, finely chopped
1 tsp cumin, ground
1/4 tsp salt
Directions
Heat the oven to 350 degrees F. Butter a 1-quart souffle dish or
casserole. Heat the margarine in a 2-quart saucepan over low heat
until melted. Stir in the flour, sugar, cumin, nutmeg, and red
pepper. Cook over low heat, stirring constantly, until the mixture is
smooth and bubbly. Stir in the milk, heat to boiling, stirring
constantly. Boil and stir for 1 minute. Beat the egg yolks slightly
in a medium bowl. Stir at least half of the hot mixture gradually
into the egg yolks. Stir the hot mixture back into the saucepan. Boil
and stir for 1 minute. Remove from the heat and stir in the onion,
chiles, and corn. Beat the egg whites in another medium bowl on high
speed, on an electric mixer, until stiff. Stir about 1/4 of the egg
whites into the corn mixture. Fold the corn mixture into the
remaining egg whites. Carefully pour the mixture into the souffle
dish. Bake uncovered until a knife inserted in the center comes out
clean, about 50 minutes. Prepare the Green Chile Cheese Sauce. Serve
the souffle with the sauce when souffle is done.
GREEN CHILE CHEESE SAUCE:
Heat all the ingredients over low heat, stirring constantly, until the
cheese is melted.
Servings: 6 servings
Corn Souffle Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg
The History of Recipes
It is actually possible to trace the history of written recipes way back into antiquity, in truth as far back into history as the Egyptians, and possibly even further than that. Having said that, these, early records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are some clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move into Roman times 25BC a roman called Apicius compiled a few scripts which described recipes enjoyed by the Romans. He tells us how the roman meals were divided into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius tells us how the Romans were skilled in the use of many spices and herbs, including a few you will know like thyme, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought back many spices and herbs from the East, including spices like basil and rosemary. These new herbs and spices prompted an outbreak in manuscripts on food, most of which are kept safe in private cookery archives. By the time we get to the twentieth century, cooking books are in high demand, mostly due to increased literacy, people having increased spare time and a general increase in wealth. Like it or not, the introduction of TV brings us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Corn Souffle recipe.
