 | | Directions | - Preheat oven to 325°F. Spray 1-1/2-quart baking dish or soufflé dish with cooking spray; set aside.
- Combine milk and broth in medium saucepan. Bring to a boil over medium heat. Boil 30 seconds. Reduce heat to medium-low. Gradually add cornmeal, stirring with wire whisk until well blended. Remove from heat. Add butter, salt and pepper; stir until butter is completely melted. Pour into large bowl.
- Add cheese, corn, bell peppers, poblano peppers, garlic and cream; mix well. Cool slightly. Add egg yolks; stir with wire whisk until well blended.
- Beat egg whites in medium bowl with electric mixer on high speed until soft peaks form. Gently stir into cornmeal mixture. Pour into prepared baking dish. Place baking dish in larger ovenproof pan. Carefully add enough hot water to larger pan to come about 1 inch up side of 1-1/2-quart baking dish.
- Bake 1 hour 15 minutes, or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
|
|
|
| Ingredients | | - |  | 3/4 cup milk |
| - | | 1/2 cup heavy (whipping) cream |
| - | | 2 teaspoons mashed roasted fresh garlic |
| - | | 1 poblano pepper, roasted, finely chopped |
| - | | 3 tablespoons finely chopped red bell pepper |
| - | | 3/4 cup roasted fresh corn kernels |
| - | | 3/4 cup (3 ounces) pepperjack cheese |
| - | | 1/4 teaspoon ground white pepper |
| - | | 1 teaspoon kosher salt |
| - | | 2 tablespoons butter, melted |
| - | | 1/2 cup yellow cornmeal |
| - | | 3/4 cup Chicken Broth |
| - | | 3 eggs, separated |
| |
| |
