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Corn Souffle

Corn Souffle

Serves: 6

Hands On Time: 

Total Time: 


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.

About the recipe

This souffle is loaded with heavy cream and eggs, but it feels light on the tongue. Its sweet-saltiness compels you to take just one more bite. 

Cooking time may vary depending on the size of your casserole dish.

Recipe courtesy of Blue Ridge Grill in Atlanta, Ga.