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The Glenborough Inn

Santa Barbara, California

Specialty Recipe

Mayan Maise Souffle

Ingredients:
Two 8-inch flour tortillas
Two 15-ounce cans baby corn, drained (save liquid)
One 14-ounce can pimentos, drained and diced
One 4-ounce can jalapeño chiles
One 2-ounce can sliced black olives
1 small onion, finely diced
2 cloves garlic, finely diced
2 Tablespoons lime juice
1 Tablespoon dry sweet leaf basil
1 teaspoon cumin
1 teaspoon pepper
1 teaspoon garlic powder
1 cup baby corn liquid, reserved from can
1/4 cup milk
1/4 cup flour
4 large eggs
1/3 cup shredded jalapeño Jack cheese

Place 1 flour tortilla on bottom of greased 9-inch pie pan. Layer baby corn in circular fashion, with points toward the middle and sprinkle with dry sweet basil leaves, diced garlic, and green chiles. Layer a second flour tortilla on top and add another layer of baby corn in the same fashion as the first. Sprinkle diced onion and pimentos to cover. Cover layers with shredded jalapeño cheese and top with black olives.

In blender, for two minutes, blend 1 cup liquid reserve from baby corn, 4 eggs, cumin, lime juice and 1/4 cup flour. Pour the egg mixture over the layers, making sure to leave the top 1/3 dish space to allow mixture to rise while cooking. Allow mixture to absorb for 2 hours or overnight.

In a 350-degree preheated oven, bake for 45 minutes to 1 hour until firm and golden brown and set in the middle. Cool 15 minutes before cutting.

Serves:6

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