To avoid deflating beaten whites, use quick, circular motions, running spatula down through center then up at sides.
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Rating: 5 stars
I have been making this recipe for years and years, since it first appeared in Everyday Food. We love it as-is and it's always on our Thanksgiving table.
Rating: 5 stars
I've made this recipe quite a few times (have some in the oven as we speak, serving it with lamb) and it's always a hit. This is not a corn bread-it's a soufflé, thus it's lighter in texture and fluffy in appearance. This is one of my go to recipes when cooking for a crowd-it;s great as a comfort food (with chili on a cold day) or as a side dish (I've served it at Thanksgiving and today, Easter!)
This is delicious! It was kind of "fluffy"-- due to the beating of the egg whites. When I make it again, I will go for a thicker consistency and skip that step--just stirring in the eggs. I served this with chili and it was a big hit!
the corn kernels shouldn't dissolve...
This is a wonderful dish that I have on my Thanksgiving table. The eggs, corn and cheese complement each other beautifully. Make certain not to overcook it or it will be more like cornbread than spoonbread.
Great addition to a brunch buffet !!
Did you use fresh corn? You have to use fresh or frozen corn, not dried and the corn does not completely blend into the mixture, but is soft and makes a great contrast.
The kernels did not dissolve after I followed the instructions- what did I do wrong? I plan to make the recipe without the whole kernels...