These little puffy casseroles taste great and are a good way to use up some milk that has gone sour. You can use buttermilk or half milk and half yogurt, if you prefer. The souffles are simple to make and don't require whipping the egg whites. Although the souffles will puff, the rise will not be as high as traditional souffles. The souffles also will settle down a bit once you remove them from the air fryer. I like the souffles with chives, which I have growing outside in my yard, but green onions will work, too. Cheddar cheese complements the chives and gives the souffles plenty of taste. The souffles make a nice side dish alongside meats, or try the souffles as a main dish at breakfast time. Enjoy!
Air Fryer Cornmeal Souffles -- Makes 4
1 cup of sour milk (or buttermilk or 1/2 cup milk mixed with 1/2 cup of plain yogurt)
2 large eggs
1/2 teaspoon of onion powder
1/2 cup of cornmeal (I use yellow)
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
3 - 4 tablespoons of chopped chives
3 - 4 tablespoons of shredded cheddar cheese
Spritz 4 ramekins with non-stick cooking spray and set them aside. In a large bowl or measure whisk together well the milk, eggs, and onion powder. Add the cornmeal, baking powder, baking soda, and salt to the egg mixture and whisk them in until the batter is just smooth. Divide the chives and cheese among the 4 ramekins. Pour a fourth of the cornmeal batter over the top of the chives and cheese in each ramekin. Put the filled ramekins in your air fryer basket, put the basket in the air fryer, and air fry the souffles at 360 degrees for 10 minutes. Turn down the heat to 320 degrees and air fry the souffles for 2-5 minutes more or until lightly browned and just firm to the touch. Let the souffles cool a little before serving them.