This lovely cornbread souffle is the perfect light lunch along with a salad; but it also makes a great theatrical start to a special dinner.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons unsalted butter plus 2 tablespoons melted
- 1/4 cup plus 1 tablespoon grated Parmesan
- 1 1/2 cups whole milk
- 1 cup stone-ground cornmeal
- 4 large egg yolks plus 5 large egg whites
- 1 teaspoon kosher salt
- Pinch cayenne pepper
Instructions
- Preheat the oven to 375 degrees F. Butter six 4-ounce souffle ramekins with the melted butter using a pastry brush with an upward motion. Sprinkle the 1 tablespoon Parmesan into the 6 ramekins to coat. Run a finger around the inside lip of the ramekins to clean off any excess, so that the souffle rises more evenly.
- Mix 1/2 cup milk with the cornmeal in a small bowl. Bring the remaining cup milk and the remaining 2 tablespoons butter to a boil over medium heat in a small pot, then add the cornmeal mixture and cook, stirring constantly, until thickened, about 2 minutes. Let cool slightly, then mix in the egg yolks, salt, cayenne and the remaining 1/4 cup Parmesan. Beat the egg whites in a large bowl with an electric mixer, on medium-high speed until they hold soft peaks.
- Gently fold the egg whites into the cornmeal mixture and divide among the prepared ramekins. Put them on a baking sheet and bake until they have puffed and risen and the tops are browned and firm, about 25 minutes. Serve hot within 5 to 10 minutes (the souffles may deflate slightly).
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 260 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 155 mg |
| Sodium | 320 mg |
| Serving Size | 1 of 6 servings |
| Calories | 260 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 155 mg |
| Sodium | 320 mg |
Reviews
The texture was very good. Nice and fluffy. The taste was very bland. It needs more salt and more sweetness. I would try to add some real corn next time.
You can’t knock off a star for taste when you change the recipe buy adding more milk AND using goat cheese in place of Parmesan! Come on now!
I’ve only ever made a souffle once before in my life, but I’ve made a LOT of cornbread, and was thinking about doing like this when I found this recipe.
Long and short, it turned out pretty good. It had a strong cornbread flavor, and the texture can be thought of a very fluffy cross between cornbread and scrambled eggs. Quite pleasant. I gave four stars instead of five because it is somewhat bland compared to how I think cornbread should taste, but quite good overall and lives up to the name of the recipe.
It didn’t puff as much as one would expect, so I would consider using buttermilk and baking soda next time.
I did make two changes to the recipe. I used an additional 1/4 cup of milk because the base seemed too thick. Which was probably a result of the other change I made. I used goat cheese instead of Parmesan because that was what I had on hand.
A Southern would probably like this with some more heat added, i.e. a jalapeño or two. A Yankee would probably add 1/4 cup of sugar to the eggs and/or 1/4 cup honey to the base. It would stand up well with some chopped bacon or even sausage.