Ingredients
- 1 tablespoon butter
- 1 medium onion, diced
- 3 cups frozen corn kernels, thawed
- ½ cup flour
- 2 cups milk
- 1 teaspoon salt
- 2 tablespoons butter
- 1 cup grated cheddar cheese
- 3 eggs, separated
- 1 tablespoon sugar
Instructions
Preheat oven to 350 degrees F. Grease a 9-inch baking dish with 1 tablespoon of butter. Set aside.
In a large saucepan, cook the diced onion in the remaining 2 tablespoons of butter until softened, about 5 minutes. Add the thawed corn kernels and stir to combine. Add the flour and stir until the flour is incorporated into the mixture. Slowly whisk in the milk, stirring constantly. Bring to a simmer and cook for about 5 minutes until the mixture has thickened. Remove from the heat and stir in the salt, cheddar cheese, and egg yolks. Set aside.
In a medium bowl, beat the egg whites until soft peaks form. Gradually add the sugar and beat until stiff peaks form. Gently fold the egg whites into the corn mixture, and pour into the prepared baking dish.
Bake in preheated oven for 35-40 minutes, or until the top is golden brown and the souffle has risen and is set. Serve hot.
Nutrition
One serving of this corn souffle contains approximately 350 calories, 22 grams of fat, 21 grams of carbohydrates, 5 grams of fiber, and 13 grams of protein. It also contains calcium, iron, and Vitamins A, C, and B-6. This souffle is a great source of healthy fats, protein, and fiber and makes a delicious side dish for any meal.
Serving Suggestions
This corn souffle makes a delicious side dish for any meal. It pairs well with roasted meats or grilled vegetables. It also makes a great appetizer served with a dollop of sour cream and a sprinkle of chopped parsley. This recipe can also be easily doubled to feed a larger crowd.
Storage
If you have any leftovers, store in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated 350 degree F oven for 15-20 minutes or until heated through. If you would like to freeze the souffle, be sure to let it cool completely before transferring to an airtight container and freezing for up to 3 months. To reheat, thaw overnight in the refrigerator and bake in a preheated 350 degree F oven for 25-30 minutes or until heated through.
Conclusion
This corn souffle recipe is a delicious side dish to accompany any meal. The combination of corn, cheese, and eggs make this souffle light and fluffy. With its simple ingredients and easy-to-follow instructions, this recipe can easily become a family favorite. Serve it as a side to any meal or as an appetizer with a dollop of sour cream and chopped parsley. Enjoy!
