Sweet & Spicy Southern Corn Souffle

[Guest guest]

Sweet & Spicy Southern Corn Souffle

 

2 tablespoons clarified butter

1 cup peeled and finely chopped Vidalia or sweet onion

2 or 3 small 'spring' green onions, trimmed, peeled,

finely sliced

2 cloves fresh garlic, crushed, peeled, finely minced

[optional]

1 tube Cream Style White Corn [McKenzie]

1/2 teaspoon Apple Pie Spice

1/2 teaspoon table salt

1/2 cup apple juice or water

 

1/2 cup Half & Half

1/8 teaspoon black pepper

1/8 teaspoon paprika

1 Tablespoon finely chopped, drained pimento [optional]

1/4 to 1/2 cup granulated sugar [whichever you prefer,

to taste]

3 eggs, beaten

1/2 cup grated Sharp Cheddar Cheese (Kraft preferred)

 

Directions

Place butter in a large saucepan over medium-high heat.

Add and sweet onion, stirring until the onions

turn translucent and LIGHT golden brown.

About 5 minutes.

Add garlic and green onions.

Stir for about 1 minute.

Do NOT brown garlic or it will be bitter.

Add corn, and stir.

Add apple pie spice, salt, and water or apple juice.

Stir over medium heat for about 3 minutes or, until the

corn is shiny and liquid is reduced.

 

Remove from heat, place in a large bowl and allow to cool

slightly.

 

Preheat oven to 375 Degrees F.

Add Half & Half, pepper, paprika, pimento, sugar and stir

in well.

Add beaten eggs, combining well.

Spray or lightly grease a 2 quart baking dish with oil or

butter.

 

Pour mixture into dish.

Bake at 375 Degrees F. for about

25 minutes.

Sprinkle with cheese and bake about 10 minutes longer,

or until lightly golden brown.

 

 

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