Corn Souffle – Blue Ridge Grill
I had never made a corn souffle 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. A Corn Souffle recipe from a fabulous restaurant in Atlanta (Blue Ridge Grill) 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.
Ingredients:
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. This will be enjoyed by everyone! And, perhaps after making this easy corn souffle, you will try other souffles in the future as well!
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.
Side dish or dessert? Looks yummy!
Side dish!! It really is fabulous.