Cheese Soufflé With Corn and Jalapenos
I was walking the Sun Valley Center of the Arts & Crafts Fest when I bumped into my dear friend Lois A., now living in Santa Barbara. I had made her this dish when she had visited me at my bed and breakfast in Paso, CA. She reminded me how much she enjoyed this dish and that darn, she had lost the recipe. So Lois, this is for you. Welcome back to Sun Valley. And Pat, for you and the other so kind “From My Table to Yours” readers, thank you so much for your on going praises for this column.
Now that our tasty locally grown Hagerman corn is for sale in great abundance in our markets, this is the perfect breakfast or brunch dish to enjoy. Even for dinner it is good. This recipe may sound a bit complicated, but it’s really not———so just go for it.
2 medium onions, sliced
2 Tbls. unsalted butter
2 more Tblsp. unsalted butter melted
2 fresh jalapeno chilies cut into halves lengthwise, seeded and cut into strips
2 garlic cloves, minced
1 1/2 C. fresh corn kernels cut off the cob (2 1/2 to 3 ears will do)
10 oz. shredded Monterey Jack cheese
5 oz. shredded sharp Cheddar cheese
6 eggs, lightly beaten
1/2 C. milk
Preheat oven to 350
Cook onions in 2 Tblsp. butter in an ovenproof skillet ( I use my large cast iron one) over low heat till tender but not brown. Stir in the jalapenos and garlic and cook for 2 minutes more—stirring continually. Add the corn, S&P to taste, and mix well. Cook for about a minute more stirring as before. Spoon 2/3 of the corn mixture into a bowl and add the 2 melted tblsp. of butter in the 1/3 corn mixture left in the skillet.
Toss the Monterey Jack and Cheddar in a bowl.
(So now you have two side bowls: one with the cheese mixture and one with the 2/3’s corn mixture.)
Into the skillet start layering: 1/3 of the cheese mixture over the corn mixture; then spread with ½ the remaining corn mixture in the bowl; then spread with 1/2 of the remaining cheese mixture and top with the remaining corn mixture in the bowl. Well, you get the idea. Just make sure to layer and to leave some cheese for the very last topping.
Whisk the eggs, milk and a dash of S&P in another bowl until blended and pour over the prepared layers.
Sprinkle the top with the last of the remaining cheese mixture.
Bake in the cast iron skillet for 25 minutes or until puffed and brown.
Tie a pretty napkin around the skillet’s handle and serve hot or at room temp.
tortillas or focaccia make a nice accompaniment for this dish.
For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com Call Margot for personal cooking help @ 721-3551.
Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.