Hmmm, I need lunch. What’ve I got that needs using? A hunk of two-day old bread and a cup of leftover sweet corn. I bet I could make a quick Lenten lunch from that and a few odds and ends….
After eating the not so pretty (but still yummy) results of my impromptu souffle, I’ve worked up a recipe that does turn out pretty and could easily be doubled and still done on the stove top. More than that and you might as well go the whole hog and do a proper baked souffle in the oven.
Makes enough for a one-dish meal for one very hungry person or mains for two people, or sides for 3 or more.
Ingredients:
| 2-3 slices’ worth | Stale bread, chopped up roughly. Crumbled bread will give a smoother souffle. I made mine chunky. |
| 1 cup | Sweet corn off the cob; frozen or canned is fine. May use creamed corn, which will give a smoother souffle |
| 1/2 cup | Shredded cheese–anything that melts well, and colour is good. I recommend Red Leicester (UK) or medium-sharp cheddar (USA). Use more for binding if you’re short on eggs. |
| Some | Onion and/or garlic (to taste); chopped fine. |
| Shy 1/4 cup | Vegetable oil. (You could use milk, but the texture will be different, and the souffle might burn/stick to the pan.) |
| 1 large or 2 small | Egg(s). More eggs will provide more binding, but too many eggs will give a result that is closer to omelette than souffle. |
| 1 Tablespoon | Plain yogurt (increases puff) |
| Some | Savoury herbs and spices as desired. I used rosemary. |
| Generous tablespoon | Butter or oil for greasing |
Directions:
- Mix bread, corn, onion/garlic and cheese in a medium bowl.
- Stir in oil. If the bread is very dry, allow this mixture to stand for a few minutes.
- In a separate bowl, beat eggs with yogurt and seasonings. Beat well if you want any puffing souffle effect!
- Gently fold egg mixture into corn/bread mixture.
- Prepare the smallest frying pan that your mixture will fit into: Melt/heat butter over fairly high heat (not so high that it smokes).
- Spoon mixture into hot buttery pan. Cover as well as you can.
- Reduce heat to medium high. Cook for 5-10 minutes. Check after 5 minutes to see how well the centre of your souffle is doing. You may need to reduce the heat further to prevent scorching.
It’s cooking, but still looks pretty liquid in the middle.
- Particularly if your souffle doesn’t seem to want to cook in the middle, but is at risk of burning on the bottom, pre-heat grill/broiler. Place your whole uncovered pan carefully under the grill for a pretty finish.
My pan handle isn’t fire-proof, so it stays outside the grill space.
- Slide souffle out of pan onto a heated plate to serve.
I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!
Creative Economy in the Kitchen 
Looks interesting.
On another note: I just froze some asparagus. I blanched it and then spread it out on some aluminum foil on a sheet pan.Put it in the freezer for 2 days, then put it in a gallon zip bag. Hope it tastes great when we go to Yellowstone.
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Fab! I can’t wait!
On Thu, 30 May 2019 at 12:50 am, Creative Economy in the Kitchen wrote:
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