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Roasted Corn-Cheese Spoonbread




Source of Recipe


stouffer's






List of Ingredients



• 1 package(12 oz.) STOUFFER'S frozen Corn Soufflé
  
• 2 cups frozen whole kernel corn
  
• 2 cups milk
  
• 1 cup whipping cream
  
• 1 tablespoon butter or margarine
  
• 1/2 teaspoon salt
  
• 1 1/2 cups cornmeal
  
• 1 package(8 oz.) shredded sharp cheddar cheese
  
• 1 can(4.5 oz.) chopped green chiles, undrained
  
• 4 large eggs, separated
  






Instructions



1. THAW corn souffle in microwave at MEDIUM (50% power) 5 to 6 minutes.
   
   
2. SPREAD corn evenly on a baking sheet.
   
   
3. BROIL corn 5 inches from heat 4 minutes; set aside.
   
4. COOK milk and next 3 ingredients in a large saucepan over medium-high heat until just beginning to bubble. Gradually add cornmeal, whisking constantly until smooth. Remove from heat. Stir in corn souffle, corn, cheese, and green chiles.
   
   
5. WHISK egg yolks until blended. Gradually whisk about one-fourth of hot mixture into yolks; add to remaining hot mixture, whisking constantly.
   
   
6. WHISK egg whites until stiff peaks form; fold into corn mixture, and spread evenly into a lightly greased 13-x 9-inch baking dish.
   
   
7. BAKE at 350° for 30 minutes or until puffed and golden brown.
   
   






Final Comments


Serves: 6