Corn Soufflé Recipe
1h 30m·Southern
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Ingredients
- 3 cups fresh corn (from 4 to 5 ears of corn)
- 1/4 cup minced onion
- 2 cups heavy cream
- 1 cup half-and-half
- 3 eggs
- 3 egg yolks
- 1 1/2 tablespoons sugar
- 2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon hot sauce
Instructions
7 steps
- 1
Gather the ingredients. Preheat oven to 350 F.
- 2
In a large bowl combine the fresh corn with the minced onion.
- 3
In another large bowl whisk together the heavy cream, half and half, eggs, egg yolks, sugar, salt, freshly ground black pepper, and hot sauce.
- 4
Fold the corn mixture into the cream and egg mixture.
- 5
Pour into a 2-quart baking dish.
- 6
Place the baking dish inside a large baking pan with high sides. Pour hot water into the larger dish so the water comes halfway up the sides of the corn pudding dish. Bake for 60 minutes or until set and the surface is browned.
- 7
Remove from the oven and lift the corn soufflé from the baking pan. Allow the soufflé to cool for 10 to 15 minutes before serving.
Progress
0 / 7 steps
