Corn Soufflé

Dear Capital Chef,

First of all, I love your blog!! You are so wonderful and talented. I am writing because I have a question for you. Do you have a go-to side dish that is easy yet impressive? I'm throwing a dinner party this weekend and could use your help.

Thanks,
Sleepless in Seattle

I'm going to be honest, this is not a real fan letter (I know, you feel shocked and betrayed), but consider this an open invitation to submit any questions, comments, or flattery my way. Now, had this been an actual fan letter, my answer would have been easy--corn soufflé.

I was first introduced to this corn soufflé at the tender age of 12 by my real-life mentor, Maribel. When she first moved to Memphis, she brought this to her first Thanksgiving dinner with my family,and while we were still deciding on what we thought of her, once we had a bite of this soufflé, we decided to keep her around--not so much for her fabulous personality, but instead for what she could contribute to my mother's dinner parties.

This dish is simple, delicious, and impressive. All the elements of a perfect side dish.


Here is what you will need:


Step 1: Preheat oven to 300 degrees. Butter soufflé dish.


Step 2: In a large bowl, beat 4 egg whites until they form stiff peaks.


It should look like this:



Step 3: In a separate bowl combine the 4 egg yolks, flour (heaping tablespoons), sugar, butter, milk, baking powder, and can of creamed corn.



Step 4: Fold the egg whites into the creamed corn mixture. Do not overmix.




Step 5: Pour the mixture into the soufflé dish and bake in the oven for 1 hour.




ENJOY!


Ingredients:

4 heaping tablespoons of flour
4 tablespoons of sugar
1 teaspoon of Baking powder
4 tablespoons of melted butter
4 tablespoons of milk (not skim)
1 can of creamed corn
4 eggs separated