How to make it

  • Take eggs from fridge and separate. Place whites in mixing bowl and let come to room temperature. (Note eggs are easier to separate when cold and have less of a chance to break the egg yolk than when they are at room temperature.)
  • Beat up egg yolks by hand and set aside for a moment.
  • To start on your white sauce, melt butter, add salt and pepper(s) in your sauce pan over medium heat. Once melted add flour.
  • Whisk till combined, then slowly add milk.
  • Add 1/4 of the milk at a time, whisking it in at every step - this ensures a lump-free sauce.
  • Up the heat, stirring constantly (hey this is exercise - I know) continue cooking till bubbles form and sauce is thick and creamy.
  • Turn off heat and let cool slightly.
  • To white sauce in pan, add both cans of corn, lemon juice, grated/minced onion and beaten egg yolks and the couple of shakes of worcestershire sauce along with the dash of crushed red pepper (optional) . Set aside to cool.
  • Now onto those egg whites, no need for fear here peeps! Put down that mix-master beaters onto the bowl of egg whites, and beat egg whites till frothy (2 minutes) then add cream of tarter.
  • Continue beating egg whites till stiff (they hold their peaks if you took a spoon and stirred them up) not dry.
  • Fold egg whites using a spatula into white sauce corn mixture.
  • Butter up your casserole dish, tell the dish it's beautiful and it will do a fantastic job now on your corn soufflé.
  • Put the completed mixture into your buttered casserole dish which is feeling confident now that you've buttered it up a little.
  • Place casserole into oven and bake one hour.
  • Call troops to dinner table.
  • Once they are all seated, (make sure that trivet is handy now) take out from the oven, your corn soufflé and relish all the ooh and ahhs.
  • Scoop out servings to your guests and enjoy this great dish, perfect when serving along baked ham.

Reviews & Comments 7

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    " It was excellent "
    annieamie ate it and said...
    What a great idea for a souffle! Thanks so much for the wonderful recipe!
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    " It was excellent "
    turtle66 ate it and said...
    I love the humor you give in your directions....I need to start doing Gr8t Post.
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    " It was excellent "
    notyourmomma ate it and said...
    I love souffles and have made more than I care to remember,this is a great primer for those who are skeered of 'em. They aren't that hard, they just have a reputation! Unjust and Undeserved. LOL, great pic, wonderful post.
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  • tnacndn 10 years ago
    Hey I know what you mean about the touchy MIL-s. Mine is really a pain in the rear. LOL I love souffles but my family doesn't so I very seldom make them, you are right,they are very easy to make though.
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  • lunasea 10 years ago
    I've never done a souffle before. But everytime I see this picture...I just come in here and sit and stare at it. It looks so pretty. You say it's easy. Paula Deen says people make souffles more intimidating than they really are. Yet, I am 'skeered.'

    Could it really be that easy?

    I need to just do it and break on through to the other (souffle) side.

    Great post. I'm going to sit here for a while longer and look at it. Thank you, Leah... =)
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  • peggy1711 10 years ago
    It taste wonderful and everyone loves the taste of it. That is superrrr.
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  • divaliscious 10 years ago
    This is also great dish for a first date dinner. You can confidently keep prepared soufflé until ready to bake in oven about 2 hours prior to actually baking it while your nerves are getting the best of you while you decide what to wear.

    It's also very hard to screw this one up. It's also a perfect dish for first time soufflé makers, since it's so forgiving.
    Was this review helpful? Yes Flag

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