Never having attempted a souffle before, or for that matter even tasted one, I was a little hesitant to try this recipe. It turned out to be very easy to make, and very delicious to eat, and although I tested it on immediate family members for fear of failure, it is a dish worthy to be shared with friends.
CORN AND CHEDDAR SOUFFLES WITH KALE AND MUSHROOM SALAD
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
8 ounces mushrooms, thinly sliced
1 package baby kale
4 tablespoons butter
2 1/2 cups milk
1 1/4 cups frozen corn
6 green onions, chopped
3/4 cup cornmeal
5 eggs, separated, at room temperature
1 1/2 cups grated sharp cheddar
In a large bowl, whisk the oil, vinegar and mustard. Toss with the mushrooms and let marinate 15 minutes. Add kale, toss, then season with salt and pepper.
Heat the oven to 425F. Grease four 2-cup ramekins and place on a rimmed baking sheet.
In a large saucepan, bring 2 cups milk, the corn, green onions and 1 1/4 teaspoon salt to a boil over medium-high heat. Add the cornmeal and cook, whisking constantly, until very thick, about 1 minute. Remove from heat, whisk in the butter, egg yolks, 1 cup of cheese and the remaining 1/2 cup milk.
In another large bowl, using an electric mixer, beat the egg whites until stiff. Gently fold into the warm cornmeal mixture in three additions. Divide among the prepared ramekins and sprinkle with the remaining 1/2 cup cheese. Bake until puffed and golden, 16 to 18 minutes. Serve with the salad.
Recipe adapted from Rachael Ray, June 2016