Today I'm continuing to participate in the second annual brunch week co-hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen. From May 5th to 11th, a group of over 30 bloggers are celebrating the deliciousness of brunch. In addition, we have some amazing sponsors who have donated great prizes for a gigantic giveaway so please see below for more information.
The possibility of a savory souffle never even occurred to me until I watched The Barefoot Contessa make a blue cheese souffle. A non sweet souffle? I loved the idea right away and it sounded like the perfect brunch item. I absolutely had to make it myself. Although it does involve separating eggs, a chore I dislike, it turns out that making souffles is not as hard as I thought. And the flavor possibilities are endless. This bacon and corn version was sublime and I won't be waiting for a special occasion to make it again. Enjoy!
2 Cups corn kernels
1/2 Cup milk
2 Tablespoons unsalted butter
2 Tablespoons all purpose flour
3 Slices thick cut bacon, cooked and crumbled
2 oz. Shredded cheddar cheese
2 Tablespoons chopped scallions
3 Eggs, separated
Salt & pepper to taste
Butter for baking dishes
2 Tablespoons breadcrumbs, for baking dishes
Separate the eggs and whisk the yolks into the corn mixture. In a separate bowl, beat the egg whites until they form stiff peaks and gently fold them into the corn mixture.
Butter two 15 oz. ramekins (or 4 smaller ones) and coat with the breadcrumbs. Pour half the corn mixture into each ramekin. Bake at 375 for 10 minutes, reduce the heat to 350 degrees and bake for an additional 15 minutes. The souffle will be tall when they first come out of the oven but will fall quickly so serve immediately. Makes approximately 4 servings.
Please click HERE to see all the great sponsors and prizes and to get your chance to enter the raffle. Note that you are not being directed to another site, merely to another page on Hungry Couple. Good luck!
Please check out the other delicious recipes from all the bloggers participating in Brunch Week.
Brunch Egg Dishes:
Brunch Breads and Grains:
Brunch Fruits, Vegetables, Sides: