1 cup milk 2 cups corn kernels 1/4 cup unsalted butter 1/4 cup gf flour 3 large eggs, separated 1 teaspoon salt Dash of pepper 1 Tablespoon chives, sliced 1/2 cup cream (optional)
Add milk and 1-1/4 cups corn kernels to a food processor and puree. Pour the corn mixture through a strainer, pressing as much as the corn solids through as possible. Heat a heavy medium saucepan over low heat and melt butter. Whisk in flour and cook for one minute. Slowly stir in the corn puree and cook and stir until mixture thickens, about 5 minutes. Pour mixture into a large bown and let cool to room temperature. Heat oven to 400 degrees F. Generously butter six ramekins. When the puree is cool, stir in the egg yolks, the remaining corn kernels, salt, pepper and chives. In a separate medium bowl, beat the egg whites until soft peaks form. Stir in half of the egg white mixture into the puree and fold in the rest. Fill the ramekins about three quarters full and set them in a baking dish. Fill the baking dish with hot water until it comes halfway up the sides of the ramekins. Bake for 30 minutes. Remove from the oven and from the baking dish and let cool for 15 minutes. Unmold the souffles by loosening the edges with a knife and turning the ramekins over in the palm of your hand and gently tapping them out. Serve as is immediately or you can pour a small amount of cream ontop and around the souffles and reheat them in a 400 degree F oven until the cream is bubbly.
This recipe was adapted from Fine Cooking magazine. We were very pleasantly surprised at how well the gluten-free flour behaved in such a delicate recipe. We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.