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Prep Time: 30 minutes, Cook Time: 45 minutes, Serves: 6
1 Tbsp. Henry's Unsalted Butter 1 small organic sweet onion, chopped 2 cloves garlic, minced 2 c. frozen corn, thawed 1 (4 oz.) can chopped green chiles, drained 1 c. organic yellow corn meal 1 tsp. salt 1 tsp. baking soda 1 cup Henry's Milk 1/3 c. Henry's Canola Oil 3 Henry's Large Eggs, separated 2 c. Pepper Jack Cheese, grated Preheat oven to 350°F. Melt butter in a sauté pan. Add onion and garlic, cook for 2 minutes, or until onions are soft. Add corn, and cook for 5 minutes, or until lightly browned. Stir in chiles, set aside. In a large bowl, whip egg whites, until stiff, set aside. Mix cornmeal, salt, soda in a bowl. Whisk in milk, oil and egg yolks. Fold in egg whites. Spoon half the egg mixture into a 4-inch buttered soufflé dish. Sprinkle half the sautéed corn and chiles on top, then sprinkle with half the cheese Repeat, ending with cheese. Bake uncovered for 45 minutes. |
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