Blue Ridge Grill’s Corn Souffle

I had never made a corn soufflé before this one. To be honest, I had never made a soufflé before. All of the horror stories I had heard of having the soufflé “falling” scared me from even attempting one. Blue Ridge Grill’s Corn Souffle recipe from a restaurant in Atlanta was published in the Atlanta Journal Constitution years ago. I followed it to a “T” and it turned out great…and it didn’t fall!

Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 40-45 minutes. Rest time 15 – 20 minutes.


3 eggs
3/8 cup (1/4 cup plus 2 T) granulated sugar
1/2 cup all purpose flour
1 1/2 tsp.  salt
1 1/8 tsp. baking powder
3 cups heavy cream
2 cups fresh or frozen (thawed) yellow corn
1 T. melted butter

Special Equipment and Other Items Needed:

Stand Mixer

Preparing Blue Ridge Grill’s Corn Souffle:

Preheat oven to 350 degrees. Coat 2 quart baking dish with non-stick cooking spray.

In the bowl of a stand mixer, beat the eggs and sugar at medium speed for 3 minutes. Add the flour, salt and baking powder. Beat for an additional 3 minutes.

Stir in the cream. Add the corn and melted butter. Stir to combine.

Pour the mixture into the prepared dish. Bake for 40-45 minutes or until lightly browned and puffed on top and set in the center. Cool on a wire rack for 15 to 20 minutes before serving.

Corn Souffle from Blue Ridge Grille


  1. Kim says:

    I’m not a huge fan of corn and a ‘corn souffle’ sounded kind of strange to me, but this recipe is beyond amazing! I highly recommend it, especially for a dinner party when you want to impress.

  2. Margo says:

    Side dish or dessert? Looks yummy!

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