Original Fresh Corn Souffle

Southern.Crockpot's picture

Nov. 30, 2011


Butter 2 Tablespoon
Onion 1 Tablespoon , finely chopped
Plain flour 2 1/2 Tablespoon
Salt 1 Teaspoon
Pepper 1 Pinch
Milk 3/4 Cup (12 tbs)
Corn 2 Cup (32 tbs) , freshly cooked, scraped from the cob
Eggs 5 , separated



1) Preheat the oven to 350°F.


2) In a saucepan, saute the onion in butter, until soft and transparent.

3) Stir in the flour, salt and pepper, stir and cook for 1 minute.

4) Remove from heat, stir in the milk, and return the saucepan to heat.

5) Stir until the sauce comes to a boil and acquires a thick consistency.

6) Then stir in the corn and cook for another 1 minute.

7) Remove from heat and stir in the egg yolks.

8) Return the pan to heat and cook for a few seconds.

9) In a warm dry bowl, beat the egg whites and pinch of salt until stiff.

10) Fold 1/2 the mixture into the sauce, then lightly stir in rest of the mixture.

11) In a greased souffle dish, turn the mixture and bake in the preheated oven for 40 to 45 minutes.


12) Serve the Fresh Corn Souffle immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 409Calories from Fat 145

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 610 mg25.42%

Total Carbohydrates 52 g17.3%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet