Take a elegant souffle and give it a Southwestern twist.


  • 4 cups corn kernels (divided)
  • 4 cups milk
  • 3/4 cup cornmeal
  • 2 eggs (beaten)
  • 6 ounces diced green chiles (drained)
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. In bowl of food processor, puree 2 cups of the corn; remove to large bowl and stir in remaining corn, set aside. Heat milk in large saucepan until very hot and stir in the cornmeal; cook, stirring, about 5 minutes, until thickened. Stir in reserved corn mixture and remaining ingredients. Pour mixture into a buttered 2-quart souffle dish or casserole and bake in a 350 degrees F. oven until filling is set and crown is browned on top, about 1 hour and 10 minutes.
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