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Recipe: Blue Ridge Grill Corn Souffle

Side Dishes - Vegetables
BLUE RIDGE GRILL CORN SOUFFLE
From: Blue Ridge Grill, Buckhead, Georgia

3 eggs
3/8 cup granulated sugar (1/4 cup plus 2 tablespoons)
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 1/8 teaspoons baking powder
3 cups heavy (whipping) cream
2 cups yellow corn kernels, fresh or frozen (thawed)
1 tablespoon melted butter

Preheat oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.

In the bowl of a mixer, beat the eggs and sugar at medium speed for 3 minutes. Add the flour, salt and baking powder and beat an additional 3 minutes.

Stir in the cream. Add the corn and melted butter and stir to combine. Pour the mixture into the prepared dish.

Bake for 40 to 45 minutes, or until lightly browned and puffed on top and set in the center (cooking time may vary depending on the size of your casserole dish). Cool on a wire rack for 15 to 20 minutes before serving.

RECIPE NOTES:
"Ladies and gentlemen, Buckhead has a dirty little secret. Come holiday time, says Blue Ridge Grill general manager Kelley Lenahan, a certain segment of the population passes off the restaurant's corn souffle as its own. "They file in with their souffle dishes so it looks like they baked it." The kitchen staff fills customers' bakeware with corn souffle batter and sends them home to bake it in their own oven.

She was happy to share the recipe. Loaded with heavy cream and eggs, this souffle "is not for the faint of heart," she joked. But it feels light on the tongue, and the sweet-saltiness compels you to take just one more bite."

Makes 6 servings
Source: Atlanta Journal-Constitution, January 2012
MsgID: 1438010
Shared by: Betsy at Recipelink.com
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