Hand-Selected Recipes and Stories Straight to Your Inbox


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.

the southern
kitchen difference