Corn Souffle (no Jiffy Mix)

Golden corn souffle in a glass baking dish on a gray plaid kitchen towel.

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Light and cheesy with a puffed golden top, corn souffle is a terrific side dish for late summer and into fall and holidays.

Prep Time20

Cook Time35

Total Time55

Course: Side Dish

Cuisine: American

Servings:

Calories: 291kcal

Author: Sally Cameron

Equipment

2 quart baking dish

Ingredients

2 cups fresh corn kernels or frozen, thawed
1 cup half and half
3 tablespoons unsalted butter melted and cooled
4 large egg whites at room temperature
3 large egg yolks
2 teaspoons honey regular or no-sugar
3 tablespoons fine cornmeal
½ teaspoon fine sea salt
¼ teaspoon white pepper or black pepper
1 pinch cayenne pepper
½ cup finely grated parmesan cheese 2 ounces
½ cup grated gruyere 1.6 ounces, or white cheddar

Instructions

Get ready

Pre-heat the oven to 375°F, Spray a 2-quart baking dish with avocado oil or non-stick spray. Melt the butter and cool slightly. Separate the eggs. You need all 4 whites and 3 yolks.

Prep the corn

If using fresh corn, slice the kernels off the cob and cook in boiling salted water for 3 minutes, then drain and cool. If using frozen corn, thaw completely and use as is (it is already blanched). Puree 1 cup of the corn kernels with the half and half until smooth in a blender.

Make the batter

In a medium bowl, whisk the yolks and melted butter together until smooth, then add the cornmeal, salt, pepper, and cayenne. Add the liquid from the blender. Fold in the remaining 1 cup whole corn kernels, then cheeses, by hand.

Beat egg whites

Beat the egg whites with a hand mixer until soft peaks form. Gently fold the whipped egg whites into the batter in 3 additions. The batter will be fluid.

Bake corn souffle

Pour the batter into the baking dish. Sprinkle a little extra parmesan over the top if desired. Bake for 30-35 minutes or until the top is puffed and a golden brown, a little firm to the touch. Serve immediately.

Notes

Corn souffle is best served right from the oven, but if you've made it and set it aside for awhile, it can be re-heated successfully in a warm oven covered with foil. It might not be quite as creamy but it still tastes terrific.

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