I love to bake souffles, and this one combines three of my favorite ingredients: honey, corn and bacon!!
This can be served as an entree accompanied by a fresh green salad with honey vinaigrette dressing.
- 1½ cup yellow sweet corn (I used about 3 fresh ears, but use however many will yield you about 1 1/2 cup since ear sizes vary)
- ¼ cup butter (1/2 stick)
- ¼ cup (4oz) flour
- 1 ½ cups milk (I used whole)
- four strips of fried bacon, chopped up
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 1 tbs honey
- ½ cup grated parmesan cheese
- 5 eggs separated
- ½ tsp Cream of Tartar
Prepare soufflé dish by buttering thoroughly and dusting with grated parmesan cheese.
Roast your ears of corn in in a pre-heated 375˚F oven for 20 minutes. (Some kernels on the outer edges of pan will burn slightly and should be discarded.)
After removing the corn from the oven, cool and slice down to get out the kernels off. I used about 1 and a half cup of kernels.
In a small saucepan over low heat, bring the milk to a boil. (Over low heat this takes a while, so do this first. Turn the heat off the milk as soon as it reaches the boil.)
In a larger saucepan melt the butter over medium low heat. When the butter has melted, add all the flour and briskly whisk it into the butter until smooth, making sure the flour is completely absorbed. Continue whisking lightly until the flour has cooked, another one to two minutes.
When the milk is ready, add it all at once to the butter and flour, and whisk until combined and smooth. Continue to whisk for another two to four minutes, until the mixture has thickened. Turn off the heat, and set the pan aside to cool slightly.
After the mixture in the saucepan has cooled for a few minutes, whisk in the egg yolks only (reserving the egg whites), one at a time. Then add the salt, pepper, and cayenne pepper and whisk to combine. Finally, add the parmesan cheese and whisk to combine.
Add the cooled roasted corn, honey and bacon pieces to the base and whisk to combine.
Whisk the egg whites and cream of tartar until the egg whites stand in soft peaks (at high speed this happens fairly quickly, approximately 2 ½ to 3 minutes.)
Add approximately 1 tablespoon of the soufflé base to the egg whites, and fold in gently, using the whisk or a rubber spatula. Then add the egg whites to the soufflé base and combine by folding in with a rubber spatula or very gently with the whisk.
Transfer to the prepared soufflé dish and bake on a lined cookie sheet or half sheet pan on the lowest pan in the oven. Bake at 325 F for approximately 50-55 minutes or until the soufflé is puffed, golden brown, and doesn’t jiggle like jello when moved. (A little jiggle is okay.)
Serve immediately to show off the soufflé at its puffiest, but for better flavor the soufflé can sit for a few minutes even though it will deflate a bit.
- Asparagus-Spinach Souffle (wnyc.org)
- Sweet Potato Souffle (With Honey-Buttermilk Biscuits) (wnyc.org)