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Recipe

Individual creamed corn and bacon souffles

These French souffles are just as good savoury as they are when sweet, with creamed corn, bacon and plenty of parmesan cheese.

Nov 29, 2014 1:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Individual creamed corn and bacon souffles
  • 60 gram butter, plus extra for greasing
  • 1/3 cup finely grated parmesan cheese
  • 2 shortcut bacon rashers, finely sliced
  • 1 small onion, finely chopped
  • 1/4 cup plain flour
  • 420 gram can creamed corn
  • 4 large eggs, separated
  • baby spinach leaves, to serve

Method

Individual creamed corn and bacon souffles
  • 1
    Preheat oven to moderate, 180°C. Lightly grease four 1-cup souffle dishes with butter. Dust with parmesan.
  • 2
    Melt butter in medium frying pan on high. Saute bacon and onion for 3-4 minutes, until golden. Add flour and cook, stirring, for 1 minute. Transfer to a bowl. Cool slightly.
  • 3
    In a small jug, whisk corn and yolks together. Stir through butter mixture until well combined.
  • 4
    In a medium bowl, using an electric mixer. beat egg whites until soft peaks form. Lightly fold through corn mixture.
  • 5
    Spoon mixture evenly between dishes. Run your finger around the inside of each dish to create a rim. Transfer to oven tray. Bake for 15-20 minutes until puffed and golden. Serve straight away with salad of baby spinach leaves.

Notes

Sprinkle souffles with extra parmesan before cooking for a crispy topping.

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