These single-serving sweets from Smoke & Pickles combine the creamy softness of spoonbread (a kind of cornmeal pudding) with the airy lightness of a French soufflé. Made with fresh corn and buttermilk, but of course.
Reprinted with permission by Edward Lee. Copyright © 2013. Published by Artisan Books. Available wherever books are sold. All rights reserved.
Sweet Spoonbread Soufflé
About This Recipe
|Yield:||serves 6 to 8|
|Active time:||30 minutes|
|Total time:||1 hour 20 minutes|
|Special equipment:||six to eight 4-to-5-ounce soufflé molds|
|This recipe appears in:||Bake the Book: Sweet Spoonbread Soufflé|
- For the Molds
- 4 tablespoons unsalted butter, softened
- 1/2 cup sugar
- For the Soufflé
- 1 cup yellow cornmeal
- 1 cup buttermilk
- 4 tablespoons unsalted butter
- 2 cups corn kernels(from 3 large ears corn)
- 2 cups whole milk
- 1/2 cup plus 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of kosher salt
- 5 large eggs, separated
- Powdered sugar for dusting
Preheat the oven to 400°F. Generously butter six to eight 4- to 5-ounce soufflé molds (oven-safe coffee cups work great for this in a pinch). Add a small handful of sugar to one buttered mold and turn to coat the bottom and sides with an even layer of sugar. Tap out the excess sugar into the next mold and coat the mold. Coat the remaining molds, adding more sugar as necessary. Refrigerate the molds until ready to bake.
To make the soufflé: Whisk the cornmeal and buttermilk together in a medium bowl; set aside.
Melt the butter in a large sauté pan over medium-high heat. Add the corn kernels and sauté for 4 to 5 minutes, until tender. Add the milk, 2 tablespoons of the sugar, the vanilla, cinnamon, and salt, bring to a simmer, and simmer for 5 minutes.
Transfer the corn mixture to a blender and puree on high. Transfer to a bowl and stir in the cornmeal mixture, then let cool to room temperature.
Whisk the egg yolks into the cooled corn mixture.
In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Gradually add the remaining 1/2 cup sugar and continue to beat until stiff peaks form; this is your meringue. Gently fold the meringue into the corn mixture. Don’t worry if it isn’t all smoothly combined; a few streaks are okay.
Scoop the batter into the prepared molds, filling them almost all the way to the rim. Place the molds on a baking sheet and bake for 35 minutes, or until the tops are golden brown and puffed. Serve immediately, sprinkled with powdered sugar.