Three Corn Souffle
A savory corn souffle combining sweet corn, cheese, and vegetables, baked to a fluffy perfection—ideal for family dinners or potlucks craving comforting, flavorful dishes.
Ingredients
Instructions
- Cook the chopped onion and green pepper until tender.
- Add the tomatoes and let cool.
- Mix the cooked vegetables with the Mexican corn and creamed corn.
- Add egg yolks, grated Cheddar cheese, and corn muffin mix; mix well.
- Beat egg whites until stiff and fold into the mixture gently.
- Pour the batter into a greased 1 to 1 1/2-quart casserole dish.
- Bake at 300°F for 1 hour until puffed and golden.
- Allow to cool slightly before serving.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the mixture before baking. If you prefer a spicier kick, diced jalapeños or a sprinkle of cayenne pepper can elevate the flavor. You can substitute the sharp Cheddar with pepper jack cheese for a more robust taste, or use a gluten-free corn muffin mix to accommodate dietary restrictions.
Serving Suggestions
This Three Corn Souffle makes a delightful side dish for grilled meats or as a vegetarian main course paired with a fresh salad. For a complete meal, consider serving it alongside a light soup or a crusty bread. It pairs beautifully with Nutty Noodle Crunch for a comforting, hearty dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the souffle in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. You can also microwave individual portions for 1-2 minutes, but be cautious as this may affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Three Corn Souffle contains roughly 558 calories, with 15g protein, 87g carbohydrates, and 19g fat. It is an excellent source of vitamin C (57% of the Daily Value), dietary fiber (33% of the Daily Value), and protein (30% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 635mg per serving (28% of the Daily Value).
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 make this souffle ahead of time?
Yes, you can prepare the souffle mixture in advance and refrigerate it for a few hours before baking. However, it’s best to bake it fresh for the best texture. If you need to reheat it, do so gently to avoid losing its puffiness.
What can I use instead of creamed corn?
If you don’t have creamed corn, you can blend regular corn with a bit of heavy cream or milk to mimic the texture and flavor. Alternatively, pureed silken tofu can also provide a creamy base while keeping it vegetarian.
How can I make this recipe gluten-free?
To make this Three Corn Souffle gluten-free, simply substitute the corn muffin mix with a certified gluten-free version. You might also consider using almond flour or a gluten-free all-purpose blend, ensuring all other ingredients are gluten-free as well.
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).