Monday, August 30, 2010

Corn Souffle

Gina's Corn Souffle

Show: Down Home with the Neelys Episode: Date Night- Food Network

5 tablespoons butter, plus more for baking dish
1/2 medium onion, chopped fine
2 cloves garlic, minced
3 cups fresh whole corn kernels (thawed, if frozen)
Kosher salt and freshly ground black pepper
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
2 cups half-and-half
5 large eggs
1 cup grated extra-sharp white Cheddar


Preheat the oven to 400 degrees F.

Coat the bottom and sides of a round 2 quart souffle dish with butter.

Melt the butter in a medium-sized saucepan over medium heat. Add the onion and garlic and saute until tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 more minute. Add the flour and stir until it becomes light blonde in color, about 2 more minutes. Add the half-and-half and whisk until the mixture becomes smooth and thickened. Remove from the heat.

Beat the eggs in a large bowl. Temper the eggs into the corn mixture, then stir in the cheese. Pour the mixture into the buttered souffle dish. Bake for 35 minutes. Remove from the oven and serve.

My Cook's Tips:- Simple to make. I used thawed frozen corn- and I made it a 9x13 baker.

FAMILY CRITIQUE: Everyone ate the entire thing so that must say something! It was good but we all agreed tho that it was "too eggy" and reminded us more of a quiche. If I was to make it again, I would try it perhaps with one or two eggs less. However, there are many good corn "souffles", "puddings", "casseroles" out there, so I will probably keep looking and trying until we find that "wow- that is awesome Mom, please make it again!! " recipe. :)


  1. we will have to try this recipe. my mother has one from skip's mom and it calls for saltines... I can't figure out what makes either of these recipes a souffle...

  2. I don't have any idea either. I expected it to look a lot different!

  3. well all i know is the eggs for a souffle are separated and then the whites folded in at the end to give it lift... which gives me an idea to tweak or refine the recipe and see how it comes out. but the pics of your souffle look just like how the one i make turns out too. if you picked VA we could be cooking up a storm together!