We had a request to post the recipe for our very popular Spinach Corn Soufflé, so here it is.
Note: we typically make our entrées in huge batches to supply entrée bar and our recipes are designed to accommodate this. This version is our best back-of-the-napkin conversion to a more manageable size. You may need to make a few adjustments to get it just so.
- 6 Tbsp Sunflower Oil + 1 Tbsp for greasing the baking dish
- 1/2 cup Potato Starch
- 1 quart Whole Milk
- 1 1/2 tsp Nutmeg
- 1 Tbsp Sea Salt
- 1 1/2 Tbsp Unrefined Cane Sugar
- 6 Eggs, beaten
- 1 1/2 cups Grated Cheddar Cheese
- 4 cups Baby Spinach
- 1 10 oz. package Frozen Corn
- 1 cup Chopped Green Onion
- Salt & Pepper to taste
- Preheat oven to 350°
- In a large saucepan, heat 1 Tbsp Sunflower Oil over medium-high heat. When the oil is warmed, add the Potato Starch and whisk thoroughly. Cook stirring very frequently until a golden brown roux forms.
- Reduce heat to medium-low and add the Milk, Nutmeg, Sea Salt, and Sugar. Whisk constantly until the mixture thickens.
- Whisk in Eggs – try to keep the mixture moving or the Eggs will stick to the side of the pan
- Stir in the Grated Cheddar Cheese and whisk until the Cheese is melted and the mixture is blended
- Stir in the Corn, Green Onion, and Spinach and mix well
- Pour the mixture into a greased 9″ x 13″ baking dish and bake – rotating once – for about 20 to 25 minutes
- Soufflé is done when the top is lightly golden brown and a toothpick inserted into the center comes out clean
Additional disclaimer: We’ve done our best here to guesstimate the measurements, right down to the pan size and baking time. You will need to use a little artistic license when preparing this dish using this recipe. But hey, isn’t that what makes cooking fun? 🙂