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Corn Souffle

Corn Souffle

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  • Prep 5min
  • Total50min
  • Servings12

This fluffy souffle is a great add on for any chili recipe. It's sweet, moist, and redic easy!MORE+LESS-


Updated September 17, 2015



(15 oz) cans of Creamed Corn


(15-oz) cans of whole kernel corn, drained


boxes Betty Crocker™ golden corn muffin mix


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  • 2

    Dump everything into a bowl and mix it up. Put into a 9x13 baking dish/casserole, and bake for 45 minutes, or until it looks about set.

Nutrition Information

No nutrition information available for this recipe

I don’t know about you, but I can’t get enough of comfort food. This Corn Souffle is so perfect and easy to make. I call it Souffle because it’s creamy yet it has a solid consistency. Think of it as a marriage between a corn cake and cream of corn. Perfect side dish to make during Fall and Winter season.

Think of it as a marriage between a corn cake and cream of corn. Perfect side dish to make during Fall and Winter season.

If you’re hosting a dinner party or a BBQ, this Corn Souffle Recipe is elegant but at the same time is so simple to make that it can be baked on a weeknight. You can divide the recipe in 2 if you’re making it just for your family.

You can divide the recipe in 2 if you’re making it just for your family.

You can make this Corn Souffle recipe in advance and just bake it one hour before dinner. This also can be customized to your taste, I sometimes add grated cheese, chopped chives or diced Jalapeno Peppers. When the souffle is ready you can also top it off with a little Sour Cream or Yogurt.

To make it, just put all the ingredients together in a bowl and mix. Then pour it into a rectangular baking dish and bake in the oven for 1 hour.

No mixer or special tools required, just a hungry crew. And the leftovers are the best. You can even eat it cold right out of the fridge the next day.

In Venezuela, we eat different versions of this recipe, normally on Sundays on BBQ’s. Hope you can make it at home and let me know how it comes out.

How to make Corn Soufflé

First, preheat your oven to 350 degrees Fahrenheit and then gather all of your ingredients. This recipe calls for eggs, whole kernel sweet corn, creamed corn, cornmeal, sour cream, sugar, butter, all purpose flour, and salt.

Then in a large bowl, whisk your eggs.

Then add the remainder of your ingredients and stir until it&rsquos combined.

Pour it into a greased 8×8 baking dish.

Bake in a preheated oven for 35-40 minutes or until the top is golden and a toothpick entered into the center comes out almost clean. A few crumbs may stick to the toothpick, that&rsquos totally fine.

If you&rsquore feeling fancy, top with some finely chopped herbs. I like to top it with with a little chopped green onion.

That&rsquos it, serve it up. The corn lovers in your family will thank you 🙂

Corn Soufflé

"For this soufflé, corn kernels are pureed in a blender with Gruyère, eggs, half-and-half, a chili pepper, and chives, then cooked in individual ramekins or a gratin dish. It makes a great first course for dinner or accompaniment for grilled meat or fish. The soufflé can be assembled a few hours ahead and baked when needed. It will come out of the oven puffy and should be eaten as soon as possible, since it tends to deflate." --Jacques Pépin

Recipe: Corn Soufflé

  • 2 large or 3 smaller ears sweet corn, as young and fresh as possible, husked
  • 1/2 cup diced Gruyère cheese
  • 1/2 cup half-and-half
  • 3 large eggs
  • 2 tablespoons diced poblano or jalapeno pepper, or to taste
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon unsalted butter, for the soufflé molds
  1. Preheat the oven to 400 degrees.
  2. Using a sharp knife or mandoline, cut the corn kernels off the cobs. (You should have 2 1/2 to 3 cups corn kernels.) Put the corn, Gruyère, half-and-half, eggs, chili pepper, salt, and pepper in a blender (a blender makes a smoother mixture than a food processor) and blend for about 1 minute, until smooth. Add the chives and pulse to mix them in.
  3. Butter four 3/4- to 1-cup soufflé molds or a 4-cup gratin dish. Fill with the corn mixture and place on a baking sheet. (The soufflé can be refrigerated for several hours before baking.)
  4. Bake the soufflé for about 25 minutes, until puffy, golden, and set. Serve right away.

Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

Recipe Summary

  • Unsalted butter, for rubbing
  • Freshly grated Parmesan cheese, for coating
  • Salt
  • 4 ears of corn, shucked
  • 1/4 pound thickly sliced bacon, cut crosswise into 1/3-inch strips
  • 1 cup milk
  • Freshly ground pepper
  • 3 large egg yolks
  • 2 cups shredded Comté cheese (6 ounces)
  • 1/2 teaspoon chopped thyme
  • 6 large egg whites

Preheat the oven to 350°. Generously butter a 1 1/2-quart soufflé dish and coat it with the Parmesan. Bring a large saucepan of water to a boil. Add salt and the corn and boil over high heat just until tender, about 5 minutes.

Meanwhile, in a small skillet, cook the bacon over high heat for 1 minute, then reduce the heat to moderate and cook until browned, about 5 minutes longer.

Using tongs, transfer the corn to a plate. Drain off the water and return the saucepan to the stove. Cut the corn kernels from the cobs you should have 2 1/2 cups. Put 2 cups of the kernels in the saucepan and add the milk. Simmer over moderate heat until the milk has reduced by one-third, about 5 minutes. Transfer the corn and milk to a blender and puree until very smooth. Scrape the puree into a large bowl and stir in the bacon and the remaining 1/2 cup of corn kernels. Season lightly with salt and pepper and stir in the egg yolks, Comté and thyme. Cover with plastic wrap and let cool to room temperature.

In a large stainless steel bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until they hold firm peaks. Stir one-third of the whites into the corn base to lighten it, then gently fold in the remaining whites until just blended. Scrape the mixture into the prepared soufflé dish and bake for 45 minutes, or until nicely browned and slightly jiggly in the center. Serve right away.

Corn Souffle

3 large eggs
1/4 cup plus 2 tablespoons sugar
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 1/8 teaspoons baking powder
3 cups heavy cream
2 cups fresh or frozen and thawed yellow corn
1 tablespoon unsalted butter, melted

Heat oven to 350 degrees. Coat a 2-quart baking dish with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar at medium speed until lightened, 3 minutes. Add the flour, salt and baking powder and continue to beat for 3 minutes. Stir in the cream, corn and melted butter until combined.

Pour the mixture into the prepared dish. Bake until lightly browned, puffed, and just set in the center, 40 to 45 minutes. Let cool on a wire rack for 15 to 20 minutes before serving.

Per serving: 599 calories (percent of calories from fat, 72), 8 grams protein, 36 grams carbohydrates, 2 grams fiber, 49 grams fat (29 grams saturated), 274 milligrams cholesterol, 724 milligrams sodium.

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  1. Prep – Preheat the oven to 350° and have ready a greased, 2 1/2 to 3-quart baking dish.
  2. Blend the Corn – The first step in making your Corn Soufflé from scratch is to break up the corn. You can do this in a food processor or a blender. Add the corn to your device and pulse just until slightly broken up.
  3. Make the Cornbread Mix – Now for the dry ingredients: Add flour, cornmeal, sugar, baking powder, and salt to a medium-sized mixing bowl and whisk to combine.
  4. Mix Wet Ingredients – In a large mixing bowl, whisk together the sour cream, half-and-half, melted butter, and the egg. Then, add the dry ingredients and mix until just combined. Finish off your Corn Soufflé batter by stirring in the corn and the chives (if using).
  5. Bake – Transfer the batter to the prepared baking dish, smooth over the top, and cover with foil. Bake for 45 minutes, then uncover and bake 10 minutes more.


  • Calories (kcal) : 260
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 160
  • Sodium (mg): 390
  • Carbohydrates (g): 17
  • Fiber (g): 2
  • Protein (g): 7
  • Put the milk and 1-1/4 cups of the corn kernels in a blender. Blend until puréed. Strain the purée through a medium-fine sieve, using a rubber spatula to push through as much pulp as possible you’ll have about 1-1/2 cups purée.
  • In a heavy-based saucepan, melt the butter over low heat. Whisk in the flour and cook for a minute, still whisking. Slowly whisk in the corn purée and whisk over medium-low heat until the mixture becomes as thick as pudding, 3 to 5 minutes. Pour into a large bowl and let cool to room temperature.
  • Heat the oven to 400°F. Generously butter six 6-ounce ramekins.
  • When the soufflé base is cool, stir in the egg yolks, the remaining 3/4 cup corn kernels, salt, pepper, and chives. In a clean, dry bowl, beat the egg whites until they form soft peaks. Working quickly, use a rubber spatula to gently stir half of the whites into the soufflé base and then fold in the rest. Fill the ramekins just over three-quarters full and set them in a baking dish large enough to hold all the ramekins. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins. Bake the puddings until they’re puffed, set, and golden brown, about 30 minutes rotate the pan once during baking.

The soufflés deflate as they sit, which is fine. Once they’ve cooled, slide a knife around the edge of each ramekin to loosen the soufflé.

Just before serving, pour on a little heavy cream and bake just long enough to let the puffings puff slightly again.

Make Ahead Tips

After the first baking, soufflés can be unmolded and arranged in their gratin dish(es) one day in advance cover lightly with plastic wrap and refrigerate. Pour the heavy cream over the puddings and bake them the second time just before serving.

Fresh Corn & Gruyère Soufflé

Sweet or savory soufflés are a delicious way to showcase seasonal ingredients. They also look wonderful, especially if you get them to the table before they begin to fall. This summery dish makes an excellent main course, for lunch or dinner, accompanied with a green salad and a glass of crisp white wine.

Fresh Corn & Gruyère Soufflé

1 Tbs. grated Parmesan cheese

2 ears corn, husks and silk removed

4 Tbs. (2 oz./60 g.) unsalted butter

1/4 cup (1 1/2 oz./45 g.) all-purpose flour

Salt and freshly ground pepper

1 cup (8 fl. oz./250 ml.) whole milk

1 cup (4 oz./125 g.) grated Gruyère cheese

Preheat the oven to 350 degrees F (180 degrees C). Butter the bottom and sides of a 4-cup (32-fl. oz./1-l.) soufflé dish. Sprinkle with the Parmesan and turn to coat the bottom and sides.

Hold each ear of corn upright on a cutting board. Using a sharp knife, cut down along the ear, stripping off the kernels and rotating a quarter turn after each cut.

In a bowl, using an electric mixer, beat the egg whites and the cream of tartar until stiff peaks form, about 4 minutes. In a small bowl, beat the egg yolks until creamy, about 2 minutes.

In a saucepan, melt the butter over medium-high heat. Add the shallot and saute until translucent, about 1 minute. Whisk in the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Continuing to whisk, slowly add the milk and cook, stirring often, until a smooth, thick sauce forms, about 5 minutes. Let cool briefly.

Whisk the egg yolks into the sauce until well blended. Stir in the corn and the Gruyère. Stir 3 tablespoons of the egg whites into the corn mixture to lighten it. Using a rubber spatula, gently fold in the remaining egg whites just until no white streaks remain. Gently spoon the mixture into the prepared dish.

Bake until the top is puffed and golden brown, about 40 minutes. Remove from the oven and serve. Serves 4.

/>Find more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day , by Kate McMillan.

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