Corn souffles show what is possible from whipping up a dish that is so focused on vegetables. Creamy and delicious, while still nutritious, to an extent, the corn souffles are special side dishes that will delight your taste buds and your palette. Additionally, this recipe calls for such a large amount of the corn souffle to cook that you are more than likely going to wind up with quite a few leftovers. Once you realize you have even more of your corn souffle waiting for you in the kitchen, you will love that you made this dish. There’s no chance of regret.
Corn Souffle Recipe
The corn souffle recipe is not just any old dish that you can put together and cook in a couple of minutes.
If you feel like cooking a corn souffle, then you have to make sure that you really have the intentions of making the casserole as delicious as it can possibly taste. You have to commit to it and stick with the recipe every step of the way. It is long, but not convoluted or complicated. It is easy to follow as long as you carve out a significant portion of your day for doing so. That is why the corn souffle recipe is best suited for special occasions.
The ingredients are not necessarily what you would expect for a corn-based dish, but each one is vital for the overall success of the casserole. Obviously, corn, milk, butter, half and half, eggs, and flour are part of the list of ingredients you will have to acquire to make the dish, but you are also going to need salt and pepper, as well as dry mustard. Souffles are always delicious, but when you put the emphasis on the corn, there is no denying how special they can be.
Everyone who takes a bite of your delicious corn souffle dish will be clamoring to have you share the recipe with them because of how unforgettable it will be. That is the evidence of a meal that has been labored over with love completely. It sounds cliche, but it’s true. When you emphasize the cooking process, great rewards will be reaped.
Corn Souffle Casserole
Because the corn souffle casserole is a bit of an undertaking of a recipe, with numerous steps and at least one hour allotted for cooking, it might not necessarily be the main course or a side dish that can be whipped up in an instant to add an extra bit of flair to your average weekday dinner. Instead, the corn souffle casserole makes the most sense when it is cooked in accordance with a number of high-quality foods that people tend to look forward to.
When I think of corn souffle casserole, one of the best outlets I think of for cooking the side dish is a Thanksgiving, or another such holiday, dinner when your family is gathered together. It can easily be made alongside of stuffing, mashed potatoes, and turkey as long as you carve out a spot for the corn souffle inside of your oven. By making it for a holiday dinner like this, you are turning what could just be an average vegetable dish thrown in to add some color to the feast’s table into a highly-anticipated dish all its own. No longer will corn be an afterthought, instead it will be one of the top highlights.
Additionally, corn souffle could also serve as an appetizer for a meal like this. It makes for an excellent brunch dish that could easily delight your guests who are excited about the meal. Souffles are perfect, light meals to whet the appetites of all involved while still keeping with the same theme of the meal.Print
Corn souffles show what is possible from whipping up a dish that is so focused on vegetables. Creamy and delicious, while still nutritious, to an extent, the corn souffles are special side dishes that will delight your taste buds and your palette.
- ½ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- ¼ teaspoon dry mustard
- 4 eggs, separated
- 4 Tablespoons butter, softened to room temperature
- ¼ cup flour
- 1 cup milk
- ¼ cup half and half
- 1 cup fresh, frozen, thawed, or canned corn, drained
- Set the oven rack to the middle position. Preheat the oven to 400°F. butter a 1 ½ quart glass or ovenproof baking dish or coat with vegetable spray.
- Combine salt, pepper, and mustard in a small bowl and set aside. Place egg yolks in a medium bowl . Place egg whites in the bowl of standing mixer fitted with the whisk attachment.
- Melt butter in a heavy bottomed saucepan over low heat. Remove from heat, add flour, and stir with wooden spoon until combined.
- Return pan to heat, increase to medium and add milk and half and half. Stir until sauce has thickened.
- Add salt, pepper, and mustard, and stir to combine. Remove sauce from heat and spoon into large bowl. Beat yolks with fork to combine.
- Pour small amount of sauce into yolks, whisking to temper yolks, then return yolk mixture to bowl with sauce, whisking to combine quickly. Fold corn into sauce mixture.
- Beat egg whites until stiff peaks form. Fold egg whites into sauce mixture until completely combined.
- Turn down oven to 350°F. Pour soufflé mixture into prepared dish. Bake 1 hour, or until soufflé rises, turns golden brown on top, and pulls away from sides of baking dish. A tester inserted into the center should come out clean. Soufflé will deflate within a few minutes, so serve immediately. Place any leftovers in a container, cover with plastic wrap, refrigerate.
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: corn souffle recipe, corn souffle canned corn or frozen