Bread Souffle
Shira’s Bread Souffle
3 cups almond or oat milk
1 ½ cups cornmeal
3 tablespoons earth balance or coconut oil
1 tsp salt (omit if your shortening is salted)
¾ teaspoon baking powder
6 large eggs, separated
1 cup frozen roasted corn
1 tablespoon finely chopped scallion (the green ends)
1 small seeded and finely sliced jalapeno (can be omitted)
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Preheat oven 375.
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Grease a deep baking dish.
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Heat milk in a heavy saucepan over medium heat until hot, not boiling. Add the cornmeal and whisk until very thick and smooth, about 2 minutes. Transfer to a large bowl, stir in earth balance, salt, baking powder, egg yolks, roasted corn, scallion, and jalapeño, then set aside and cool.
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Beat egg whites with a pinch of salt using an electric mixer until they form stiff peaks. Stir one fourth of whites into the cornmeal mixture to lighten, then fold in remaining whites gently but thoroughly.
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Spoon batter into baking dish and bake until golden brown and puffed, 45 to 50 minutes. Serve immediately, if possible.
Makes 8-10 side servings
