Sweet Spoonbread Soufflé

Name: Sweet Spoonbread Soufflé
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters buttermilk; 473 milliliters corn kernels(from 3 large ears corn); 5 larges eggs, separated; 1 teaspoons ground cinnamon; 1 pinch Pinch of kosher salt; 118 milliliters sugar; 4 Tbsps unsalted butter; 1 teaspoon vanilla extract; 473 milliliters whole milk; 237 milliliters yellow cornmeal

Sweet Spoonbread Soufflé might be just the side dish you are searching for. This gluten free and vegetarian recipe serves 6. One portion of this dish contains around 12g of protein, 17g of fat, and a total of 406 calories. A mixture of buttermilk, kosher salt, cornmeal, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

Preheat the oven to 400°F. Generously butter six to eight 4- to 5-ounce soufflé molds (oven-safe coffee cups work great for this in a pinch).

Ingredients you will need

Butter

Coffee

Equipment you will use

Oven

Add a small handful of sugar to one buttered mold and turn to coat the bottom and sides with an even layer of sugar. Tap out the excess sugar into the next mold and coat the mold. Coat the remaining molds, adding more sugar as necessary. Refrigerate the molds until ready to bake.

Ingredients you will need

Sugar

Equipment you will use

Oven

Whisk the cornmeal and buttermilk together in a medium bowl; set aside.

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Buttermilk

Cornmeal

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Whisk

Bowl

Melt the butter in a large sauté pan over medium-high heat.

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Butter

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Frying Pan

Add the corn kernels and sauté for 4 to 5 minutes, until tender.

Ingredients you will need

Corn Kernels

Add the milk, 2 tablespoons of the sugar, the vanilla, cinnamon, and salt, bring to a simmer, and simmer for 5 minutes.

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Cinnamon

Vanilla

Sugar

Milk

Salt

Transfer the corn mixture to a blender and puree on high.

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Corn

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Blender

Transfer to a bowl and stir in the cornmeal mixture, then let cool to room temperature.

Ingredients you will need

Cornmeal

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Bowl

Whisk the egg yolks into the cooled corn mixture.

Ingredients you will need

Egg Yolk

Corn

Equipment you will use

Whisk

In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Gradually add the remaining 1/2 cup sugar and continue to beat until stiff peaks form; this is your meringue. Gently fold the meringue into the corn mixture. Don’t worry if it isn’t all smoothly combined; a few streaks are okay.

Ingredients you will need

Egg Whites