Corn & Onion Souffle Recipe
Corn & Onion Souffle Recipe photo by Taste of Home
Next Recipe

Corn & Onion Souffle Recipe

Read Reviews
4 1 1
Publisher Photo
I swapped out my old cheese soufflé for one with corn. If you’re soufflé challenged, it helps to use smaller ramekins instead of one big dish. —Lily Julow, Lawrenceville, GA
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 10 servings


  • 6 large eggs
  • 2 tablespoons plus 1/2 cup cornmeal, divided
  • 2 cups fresh or frozen corn (about 10 ounces), thawed
  • 2 cups 2% milk
  • 1 tablespoon sugar
  • 3/4 cup heavy whipping cream
  • 1/2 cup butter, melted
  • 1 tablespoon canola oil
  • 1 cup chopped sweet onion
  • 3 ounces cream cheese, softened
  • 1 teaspoon plus 1/8 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon baking soda

Nutritional Facts

1 serving: 325 calories, 25g fat (13g saturated fat), 174mg cholesterol, 463mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 8g protein.


  1. Separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with 2 tablespoons cornmeal.
  2. Preheat oven to 350°. Place corn, milk and sugar in a blender; cover and process until smooth. Add cream and melted butter; cover and process 15-30 seconds longer.
  3. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in corn mixture, cream cheese, 1 teaspoon salt, pepper and remaining cornmeal until heated through. Remove to a large bowl.
  4. Whisk a small amount of hot mixture into egg yolks; return all to bowl, whisking constantly.
  5. In a large bowl, beat egg whites with baking soda and remaining salt on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into corn mixture. Fold in remaining egg whites. Transfer to prepared dish.
  6. Bake 45-50 minutes or until the top is deep golden brown and puffed and center appears set. Serve immediately. Yield: 10 servings.
Originally published as Corn & Onion Souffle in Taste of Home November 2015, p68

Reviews for Corn & Onion Souffle

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
ms11145 User ID: 1604521 236901
Reviewed Nov. 7, 2015

"I added cheddar cheese just to make it cheesier. This is a tad more complicated than my traditional cheese souffle, but still fairly easy to do."

Loading Image