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


  • 1⁄2 cup corn flour
  • 1⁄4 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
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 tsp. chopped chives
  • 1 cup fresh corn, cut off the cob, or frozen


  • 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 to 30 minutes, until brown and puffed. Serve hot.