Bacon and Corn Souffle

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.

One of my favorite things about dining in a high end French restaurant is that I'm likely to find a souffle on the dessert menu.  They have to be cooked to order so the waiter will always ask if you'd like to pre-order it when you decide on the rest of your meal.  I always do.  But I never considered making it at home.  Too difficult, too much work.  I'll get my chocolate souffle fix when I dine out.

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!

Ingredients
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

Pre-heat the oven to 375 degrees.  Add the corn kernels and milk to a blender and puree until smooth.  In a large skillet, melt the butter and whisk in the flour until thoroughly combined.  On medium heat, whisk in the corn mixture and continue cooking for a few minutes until it thickens.  Remove from the heat, add the crumbled bacon, cheddar cheese and scallions.  Season to taste.

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.


Giveaway Information:
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 Beverages:

Raspberry-Mango Batido from Foxes Love Lemons

Blackberry Mimosas from Quarter Life (Crisis) Cuisine

Brunch Egg Dishes:

Spinach Bell Pepper Frittata from That Skinny Chick Can Bake

Corn Souffle from Hungry Couple

Croque Madame Muffins from Cooking in Stilettos

Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking

Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep

Tortilla Espanola from Savvy Eats

Brunch Breads and Grains:

Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen

Busy Bee's Granola from Culinary Adventures with Camilla

Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness

Springtime Sweet Rolls from Eat Your Heart Out

10 Minute English Muffin Cream Cheese Danish from Neighborfood

Lemon Poppyseed Scones from Real Housemoms

Apple Croissants from Hip Foodie Mom

Fig and Oatmeal Breakfast Bar from My Catholic Kitchen

Banana Chocolate Chip Muffins from Jen's Favorite Cookies

Brunch Fruits, Vegetables, Sides: 

Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.

Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca

Savory Truffles from Jane's Adventures in Dinner

Brunch Desserts: 

Orange Marmalade Pound Cake from Love and Confections

Hazelnut-Blackberry Cottage Pudding from The Vintage Cook

Surprise Inside Orange Pound Cake from Chelsea's Messy Apron

Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen

Corn Fritter Shortcakes with Maple Whipped Cream from The Spiffy Cookie