Corn Souffle

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Added May 7th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Breads & Pizza
  • Servings: 12 change
  • Calories per serving: 201
  • Prep Time: 10 mins
  • Cook Time: 60 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 20110%
Fat 13g19%
Cholesterol 110mg37%
Sodium 491mg 20%
Carbohydrates 18g10%

More facts>>

FoodConnect Nutritionals

This recipe is from Holiday Celebrations (Special Issue 2008)

Ingredients

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            [377e83ff-53a8-41d4-4df3-6d4d1d062654] => Array
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                    [title] => butter, regular, pat
                    [ingredientid] => 4387
                    [ingredientuuid] => 377e83ff-53a8-41d4-4df3-6d4d1d062654
                    [quantity] => 3.00
                    [measure] => tablespoons
                    [title_custom] => butter
                    [componentid] => 0
                    [method] => divided
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            [1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee] => Array
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                    [title] => flour, all purpose, bleached, enrich
                    [ingredientid] => 15445
                    [ingredientuuid] => 1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee
                    [quantity] => 2.00
                    [measure] => tablespoons
                    [title_custom] => all-purpose flour
                    [componentid] => 0
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            [2d953c77-fe71-c314-b14d-922413fa99d6] => Array
                (
                    [title] => cream, whipping, heavy
                    [ingredientid] => 10928
                    [ingredientuuid] => 2d953c77-fe71-c314-b14d-922413fa99d6
                    [quantity] => 1.00
                    [measure] => cup
                    [title_custom] => heavy whipping cream
                    [componentid] => 0
                    [method] => 
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            [1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
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                    [title] => sugar
                    [ingredientid] => 32175
                    [ingredientuuid] => 1da53642-0672-b6d4-d56a-2b9e7d9dd673
                    [quantity] => 2.00
                    [measure] => tablespoons
                    [title_custom] => sugar
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            [b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
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                    [ingredientid] => 27370
                    [ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
                    [quantity] => 1.00
                    [measure] => teaspoon
                    [title_custom] => salt
                    [componentid] => 0
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            [e5ac3b9c-3c76-3e04-69f0-0513467cf1d3] => Array
                (
                    [title] => pepper, white
                    [ingredientid] => 23900
                    [ingredientuuid] => e5ac3b9c-3c76-3e04-69f0-0513467cf1d3
                    [quantity] => 0.25
                    [measure] => teaspoon
                    [title_custom] => ground white pepper
                    [componentid] => 0
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            [f69696ff-d09b-3e24-c92e-dc740bbdaa9f] => Array
                (
                    [title] => corn, white, cream style, cnd
                    [ingredientid] => 10136
                    [ingredientuuid] => f69696ff-d09b-3e24-c92e-dc740bbdaa9f
                    [quantity] => 4.00
                    [measure] => cups
                    [title_custom] => frozen white creamed corn
                    [componentid] => 0
                    [method] => thawed
                )

            [d2fa30b2-193f-a4a4-c16c-2433566ee833] => Array
                (
                    [title] => eggs, raw, large
                    [ingredientid] => 14407
                    [ingredientuuid] => d2fa30b2-193f-a4a4-c16c-2433566ee833
                    [quantity] => 5.00
                    [measure] => each
                    [title_custom] => large eggs
                    [componentid] => 0
                    [method] => separated
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        )

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  • 3 tablespoons butter divided
  • 2 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 tsp salt
  • 1/4 tsp ground white pepper
  • 4 cups frozen white creamed corn thawed
  • 5 large eggs separated

Recipe Method

1. Preheat oven to 325 degrees. Grease a 2 1/2-quart souffle dish with 1 tablespoon butter; set aside.

2. In a heavy-bottomed Dutch oven, melt 2 tablespoons butter over medium heat. Add flour and cook for 2 minutes, whisking constantly. Gradually add cream and bring to a simmer, whisking constantly.

3. Add sugar, salt, and white pepper. Add corn and simmer for 1 minute. Whisking constantly, gradually add lightly beaten egg yolks and cook for 3 minutes, until mixture begins to thicken. Remove from heat and cool for 5 minutes.

4. In a large mixing bowl, beat egg whites at high speed with an electric mixer, beating until stiff peaks form.

5. Gently fold egg whites into corn mixture. Pour into prepared souffle dish placed on a baking sheet, and bake for 45 to 50 minutes on bottom rack of oven.

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