Falcons Logo
The Maltose Falcons are:
1989, 1994, 1996, 1999, 2004, 2007
CALIFORNIA HOMEBREW CLUB OF THE YEAR!

(Presented by Anchor Brewing)
2009 Mayfaire Results!
Join The Falcons Today!
Search Site


Join the
Falcons' Yahoo Group

Our Group Page

Brewing and Tasting Monthly
HWBC
22836 Ventura Blvd.
Woodland Hills, CA


Like What You See? Ready To Brew Your Own Beer?
Join The Falcons Today!

Stop by the next Club Meeting or Shop Brew to taste some great beer. New Beer Testers Always Welcome!
Home » Food » Appetizers & Side Dishes » Grandma Irene's Corn Souffle
Grandma Irene's Corn Souffle
By Peter Sheppard, The New Fermenting Gourmet

A real classic from Grandma Irene, and one of her best "head" recipes, this corn pudding has always pleased the heartiest of appetites. Grandma Irene called them her "head" recipes because she had made the dish so many times they were in her head and she never had to check the recipe for ingredients or quantities! I added the green onions and roasted red peppers. (As seen on BBQ with Bobby Flay)

Ingredients
Yield: 8 servings
4 sprigs Green Onions, chopped with tops
2 Tbsp Unsalted Butter
14oz (1 can)White Cream Corn
14oz (1 can)Yellow Cream Corn
1 sleeveUnsalted crackers, crushed
2eggs, lightly beaten
1/4 cupMilk
3 TbspAll-Purpose Flour
1/2 tspBaking Powder
5 ozRoasted Red Peppers, chopped
1/4 cupFlat Leaf Parsley, chopped
Salt and Pepper, to taste
ground Paprika (for garnish)

Method

Pre-heat oven to 350 F.

Heat a medium skillet over a medium/high flame and melt the butter.

Add the onions and sweat until limp but not browned.

In a large bowl combine the corn, broken-up crackers, eggs, milk, flour, baking powder, red peppers, parsley and cooked onions and stir well to combine.

Season mixture with salt and pepper and scrape into a prepared 9" x 13" glass or ceramic casserole that has been sprayed with no-stick.

Garnish with paprika, to taste.

Cover with foil and bake in a pre-heated 350 F oven for 25 minutes, then remove the foil and continue to bake for 30 minutes more.

The soufflé is ready when the top is golden brown and springs back to the light touch.

Cool for 5 to 10 minutes and serve immediately, or reheat in a slow, 250 F for 10 to 15 minutes.

Chef's Notes: This is probably one of the most versatile recipes in my collection. I have added all kinds of flavorings, and variations such as: diced green chiles, cilantro, chopped bell peppers, pearl onions, and also a can of salmon! That rendered a fabulous dish reminiscent of my Mom's Salmon Loaf, which could be baked into a loaf pan!


Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.