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Southwestern Corn Souffle

Gary Hardin of the Briar Rose Bed and Breakfast in Boulder makes this in a big pan. You could cut it down and make it in ramekins for two or four. This recipe serves 10-12.

1-2 onions, chopped
1 clove garlic, pressed or minced (optional)
1-2 large red bell peppers, chopped
2 tablespoons olive oil
7 eggs
1/4 cup cup half-and-half
8 ounces ricotta
8 ounces pepper Jack cheese, grated
1 1/2 cups frozen corn
1/2 bunch spinach, washed and chopped

1/2 cup flour
1/2 teaspoon salt
Freshly ground black pepper
1 1/2 teaspoons baking powder

Preheat oven to 375 degrees. In a large frying pan, sauté onion and garlic in olive oil over medium-high heat until they become translucent and begin to brown. Add peppers, cooking until they just begin to blacken. Remove from heat. In a large bowl, beat eggs with half-and-half. Combine all ingredients with eggs and pour into buttered 9-by-13-inch pan. Cover with foil and bake 1 hour. Remove foil and bake until done (about 15 minutes). Serve with Salsa Roja and Salsa Verde.