Grandma Irene's Corn Souffle

1. 1

   Preheat oven to 350 degrees F.

2. 2

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

3. 3

   Add the onions and sweat until limp but not browned.

4. 4

   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.

5. 5

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

6. 6

   Garnish with paprika, to taste.

7. 7

   Cover with foil and bake for 25 minutes, then remove the foil and continue to bake for 30 minutes more.

8. 8

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

9. 9

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

10. 10

    CHEF'S NOTES: This is probably one of the most versatile recipes in my collection.

11. 11

    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!

12. 12

    That rendered a fabulous dish reminiscent of my Mom's Salmon Loaf, which could be baked into a loaf pan!

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