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The Glenborough Inn
Santa Barbara, California
Mayan Maise Souffle
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.
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