Old Mexican Calabasa Souffle

Cast iron cooking is as popular now as it was centuries ago. As in the past, today’s cooks have discovered that cast iron skillets, griddles, pots, pans, Dutch ovens and other types of cast iron cookware  are capable of producing an amazing array of delicious, home cooked meals.  We have collected hundreds of recipes over the years and we hope you will use them to create some great cast iron cooking for your family and friends!

This recipe, originating from Chihuahua, is a Mexican favorite. It is the perfect blend of vegetables with a touch of sweetness.  A healthy serving of vegetables that your kids will enjoy!  This is a great main for any lunch or dinner.

Cooking Instructions:

Prep Time: 15 minutes
Cooking Time: 35-40 minutes
*Makes about 6 servings

Ingredients:

• ½ cup vegetable oil
• ½ cup diced chayote squash
• ½ cup diced summer squash
• ½ cup diced zucchini
• ½ diced onion
• ½ cup diced whole kernel corn
• 7 egg yolks
• 2½ cups heavy whipping cream
• 1 teaspoon salt
• 1 teaspoon white pepper

Cooking Steps:

A) Set oven to 350 degrees to preheat.
B) Using your cast iron skillet (preferably 12-inch) heat up your oil. Once warm, put in the chayote, squash, summer squash, zucchini, onions, and corn. Cook for 10 minutes.
C) In a large, clean bowl mix the egg yolks and cream. Take the cast iron skillet away from the heat source and pour the contents of the bowl into the skillet and mix well. Evenly season using salt and pepper.
D) Carefully place the cast iron skillet back into the oven and bake for 35-40 minutes.
E) Take it out and let it sit for 10 minutes.

Nutrition Facts (Per Serving):

Calories 600; Fat 62g; Cholesterol 384mg; Sodium 437mg; Carbohydrate 8g; Protein 6g.

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