02 February 2009

Corn and Basil Soufflé

Corn, basil and cheese make a wonderful flavour combination. One of the ways I like to combine them is in this soufflé recipe. It's easy to do and never fails to impress.

Ingredients all mixed up

In a Fiesta square baker and ready to go in the oven

Cooked and ready to eat. One seriously good corn soufflé.

Corn and Basil Soufflé

2 cups fresh or frozen corn kernels
1 medium onion, finely chopped
3 Tbsp julienned basil leaves
4 eggs, beaten
1/2 cup grated Monterey Jack cheese
1/2 cup grated cheddar cheese
1/2 cup all-purpose flour
3 tsp sugar
1/2 tsp salt
1 1/2 cups milk (I use 1%)
1/2 cup half & half

Preheat oven to 350ºF.

In a large bowl combine corn, onion, basil, eggs, and grated cheeses. In a separate bowl mix together flour, sugar, salt. Stir the dry ingredients to egg mixture. Stir in milk and half & half. Pour into a lightly oiled baker. (I sprayed it with PAM.) Bake for 1 hour or until a tester inserted in the center comes out clean. Can put in a bain marie for baking, if desired.

Notes: I did not use the bain marie this time and it turned out fine.

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Mary said...

This looks very good! Will copy recipe!

Teena in Toronto said...

That looks yummy!

Cora (Cora Cooks) said...

Looks and sounds delish! I love your square baking dishes too.

Becky said...

I hope you all will enjoy it. It's pretty easy and always a hit around here.

Cora, I love the Fiesta square bakers. And they clean up so easily, too.