Recipes: Dixie Salad & Corn Souffle

Chef Lesli Sommerdorf with Harmons shows us two unique sides to bring to Thanksgiving dinner this year. You can get more great recipes from Harmons here.

Segment #1 - Dixie Salad
Serves 4

Ingredients:
1 Granny Smith apple, cored and chopped
1 Fuji apple, cored and chopped
1 cup pomegranate arils
½ cup toasted chopped pecans
1½ cups heavy cream
Mini marshmallows, optional
Banana slices, optional
Maraschino cherries, optional, for garnish

Instructions:
In a large bowl, add the apples, pomegranate and pecans. Set aside.

Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream until it holds soft peaks.

Add the whipped cream to the fruit mixture and fold gently to combine. Add the marshmallows and banana slices, if using and fold to combine. Transfer to a serving dish or individual salad plates, garnish with cherries, if using.

Corn Bread Souffle
Serves 8

Ingredients:
7 tablespoons butter, divided, plus more for greasing the pan
2 ½ cups corn kernels
Kosher salt
2 cups milk
1/2 cup heavy cream
1 cup cornmeal
2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon freshly ground pepper
3 eggs, separated

Instructions:
Preheat the oven to 350 degrees. Lightly butter 8 (6-ounce) ramekins or a 2-quart baking dish and place on a rimmed baking sheet.

In a heavy pot or Dutch oven over medium-high heat, melt 4 tablespoons butter. Add the corn, sprinkle with 1 teaspoon salt and cook until the corn is tender, 4 minutes. Add the milk and heavy cream and cook until almost a simmer, about 170 degrees.

In a large bowl, combine the cornmeal, sugar, 1 1/2 teaspoons salt, the baking powder and pepper. Whisk the hot corn and milk mixture into the dry ingredients until well combined.

In a small bowl, whisk the egg yolks. Ladle 1 1/2 cups of the hot corn mixture into the yolks, 1/2 cup at a time, while whisking. Pour the egg mixture into the corn mixture.

In a separate bowl, beat the egg whites with a pinch of salt until soft, glossy peaks form. Fold the egg whites into the corn mixture in three additions, and then spoon into the ramekins. Bake until golden and puffed, 30 minutes for the ramekins or 40 minutes for the baking dish. Serve immediately.