Soufleed Corn
A light, fluffy souffleed corn dish combining sweet corn with a rich, buttery batter, ideal as a comforting side or a unique brunch offering for family and friends.
Ingredients
Instructions
- Melt the butter and sugar in a saucepan and add the flour slowly, stirring constantly.
- Gradually blend in the evaporated milk until smooth.
- Add the well-beaten eggs and mix thoroughly.
- Stir in the baking powder until just combined.
- Pour the mixture into a greased 1 1/2-quart baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until puffed and golden.
Tips & Substitutions
For a richer flavor, consider using fresh corn off the cob instead of frozen. If you need a dairy-free version, substitute the evaporated milk with unsweetened almond milk and use vegan butter. To avoid lumps, slowly whisk in the flour while melting it with the butter and sugar. This will ensure a smooth consistency. For an added texture, mix in some grated cheese before baking.
Serving Suggestions
This souffleed corn makes a delightful side dish for grilled meats or a vegetarian main when paired with a fresh salad. Consider serving it alongside roasted vegetables or a light vinaigrette for balance. It also pairs beautifully with Pink Lady Dessert for a sweet finish after a hearty meal.
Storage & Reheating
Store any leftover souffleed corn in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15 minutes, or until warmed through. You can also microwave it in short bursts, stirring in between, but the oven will help maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Soufleed Corn contains roughly 406 calories, with 12g protein, 120g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (287% of the Daily Value), iron (29% of the Daily Value), and protein (24% of the Daily Value), and a good source of vitamin C. It also contributes 80g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn, but be sure to drain and rinse it well to remove excess sodium. Canned corn may also have a slightly different texture, so adjust the baking time accordingly to ensure it puffs up properly.
What can I do if my souffleed corn doesn't puff up?
If your dish doesn't puff up, it may be due to overmixing the batter or the baking powder being old. Make sure to gently combine the ingredients just until incorporated and check the expiration date of your baking powder for best results.
Can I add other ingredients to this recipe?
Absolutely! You can customize the souffleed corn by adding chopped herbs like chives or parsley, diced jalapeños for a kick, or even some cooked bacon for added flavor. Just be mindful of the overall moisture content as you mix in extra ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).