Corn Soufflé

This is a tasty side dish with roast turkey or pork. Just make sure the oven is very hot. The herbs and seasonings can be adjusted to suit your tastes.

Serves: 6Hands-on: 15 minutesTotal: 45 minutesDifficulty: Medium

Serves: 6

Ingredients

  • ½ cup corn flour
  • ¼ cup light cream
  • 3 large eggs, separated
  • 3 tsp. wheat-free baking powder
  • 2 Tbsp. finely grated Parmesan cheese
  • 1 clove garlic, peeled and minced
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. chopped chives
  • 1 cup fresh corn, cut off the cob, or frozen

Directions

  • Preheat the oven to 375°F.
  • Place the flour, cream, egg yolks, baking powder, cheese, garlic, salt, pepper, and chives in a food processor and blend together. Place in a bowl and add the corn.
  • Beat the egg whites until stiff and fold them into the corn mixture.
  • Grease or use nonstick spray on a 2-quart soufflé mold. Pour the mixture into the mold, and place in the middle of the oven for 25–30 minutes, until brown and puffed. Serve hot.

Recipe Information

Serves: 6

Ingredients

  • ½ cup corn flour
  • ¼ cup light cream
  • 3 large eggs, separated
  • 3 tsp. wheat-free baking powder
  • 2 Tbsp. finely grated Parmesan cheese
  • 1 clove garlic, peeled and minced
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. chopped chives
  • 1 cup fresh corn, cut off the cob, or frozen

Directions

  • Preheat the oven to 375°F.
  • Place the flour, cream, egg yolks, baking powder, cheese, garlic, salt, pepper, and chives in a food processor and blend together. Place in a bowl and add the corn.
  • Beat the egg whites until stiff and fold them into the corn mixture.
  • Grease or use nonstick spray on a 2-quart soufflé mold. Pour the mixture into the mold, and place in the middle of the oven for 25–30 minutes, until brown and puffed. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat5g
Saturated Fat2.5g
Cholesterol100mg
Sodium540mg
Total Carbohydrate15g
Dietary Fiber1g
Sugars3g
Protein6g