Corn and Onion Souffle Recipe

Directions Separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with 2 tablespoons cornmeal. Preheat oven to 350degrees. Place corn, milk and sugar in a blender; cover and process until smooth. Add cream and melted butter; cover and process 15-30 seconds longer. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in corn mixture, cream cheese, 1 teaspoon salt, pepper and remaining cornmeal until heated through. Remove to a large bowl. Whisk a small amount of hot mixture into egg yolks; return all to bowl, whisking constantly. In a large bowl, beat egg whites with baking soda and remaining salt on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into corn mixture. Fold in remaining egg whites. Transfer to prepared dish. Bake 45-50 minutes or until the top is deep golden brown and puffed and center appears set. Serve immediately. Yield: 10 servings. Originally published as Corn & Onion Souffle in Taste of Home November 2015, p68