Corn & Onion Souffle Recipe

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

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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
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.

Ingredients

  • 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

Directions

Separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with 2 tablespoons cornmeal.
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.
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.
Whisk a small amount of hot mixture into egg yolks; return all to bowl, whisking constantly.
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.
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

Nutritional Facts

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

  • 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
  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

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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."

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