Corn Soufflé
This corn soufflé is a light, sweet, and buttery side dish that pairs perfectly with any meal. Its versatility allows you to swap in roasted sweet potatoes or carrots for a richer, spiced variation, making it perfect for any season. Whether you're serving it at a holiday feast or a casual dinner, this dish is sure to be a crowd-pleaser!
Ingredients:
2 cups fresh or frozen corn (if using sweet potatoes or carrots, roast at 350 with olive oil, salt, and pepper first)
½ cup room-temperature butter, plus extra for greasing the baking dish
½ cup sugar (use 1 cup if substituting sweet potatoes or carrots)
3 eggs, beaten
2 tablespoons flour
1 teaspoon baking powder
1 cup whole milk
½ teaspoon vanilla extract (substitute cinnamon if using carrots or sweet potatoes)
1 teaspoon kosher salt
Instructions:
Preheat Oven: Set to 350°F (175°C).
Blend Ingredients: In a blender or food processor, combine the corn, butter, sugar, eggs, flour, baking powder, milk, vanilla (or cinnamon), and kosher salt. Blend until smooth.
Prepare Baking Dish: Grease a 1.5-quart baking dish or soufflé dish with butter.
Bake: Pour the mixture into the prepared dish and bake for 50-60 minutes until the top is golden brown and the center is set.
Serve: Sprinkle the top of the soufflé with sugar or kosher salt. Let cool slightly before serving. Enjoy warm!