Paula Deen Corn Souffle

Paula Deen’s Corn Soufflé is made with whole kernel corn, cream-style corn, large eggs, white sugar, all-purpose flour, and milk. This traditional corn soufflé recipe creates a hearty side dish that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

• 2 (15.25 ounce) cans whole kernel corn
• 2 (14.75 ounce) cans cream-style corn
• 4 large eggs
• ¼ cup white sugar
• ¼ cup all-purpose flour
• ¼ cup milk

How To Make Corn Souffle?

1. Preheat the oven: Preheat to 350°F (175°C).
2. Mix all ingredients: In a large bowl, combine whole kernel corn, cream-style corn, eggs, sugar, flour, and milk. Mix until well combined.
3. Pour into baking dish: Pour the mixture into a 2-quart baking dish.
4. Bake: Place the dish in the preheated oven and bake for 1 to 1 ½ hours until set in the center and golden on top.

Recipe Tips:

• Drain whole kernel corn well: Make sure to drain the whole kernel corn completely to avoid adding extra liquid, which could make the soufflé too watery.
• Use room-temperature ingredients: Let the eggs and milk come to room temperature before mixing. This helps the soufflé bake evenly and rise properly in the oven.
• Avoid overbaking: Keep an eye on the soufflé while it bakes. If the top is turning dark too quickly, cover it loosely with foil to prevent overbrowning.
• Gently mix the batter: Stir the ingredients until just combined to keep the texture light and avoid breaking down the corn kernels.
• Rest the soufflé before serving: Let the soufflé rest for at least 10 minutes after baking to set and develop its full flavor. This will also make it easier to serve.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover corn soufflé cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: Once the corn soufflé has cooled to room temperature, transfer it to a freezer-safe container or wrap it tightly with plastic wrap and aluminum foil. Freeze it for up to 2 months.
• Reheat: Preheat your oven to 300°F (150°C). Place the leftover corn soufflé in an oven-safe dish, cover it with aluminum foil to prevent drying, and bake for 15 to 20 minutes until heated through.

Nutrition Facts

Servings Per Recipe 8

• Calories 239
• Total Fat 4g
• Saturated Fat 1g
• Cholesterol 94mg
• Sodium 651mg
• Total Carbohydrate 49g
• Dietary Fiber 3g
• Total Sugars 13g
• Protein 8g
• Vitamin C 6mg
• Calcium 31mg
• Iron 2mg
• Potassium 332mg

Try More Paula Deen Recipe:

• Paula Deen Quiche Lorraine Recipe
• Paula Deen Hash Brown Quiche
• Paula Deen Bacon Spinach Quiche
• Paula Deen Chicken Fried Steak

Paula Deen Corn Souffle

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Sides Recipe Keys: C Corn Souffle

Difficulty:BeginnerPrep time: 10 minutesCook time: 50 minutesRest time: 15 minutesTotal time:1 hour 15 minutesServings:8 servingsCalories:239 kcal Best Season:Suitable throughout the year

Description

Paula Deen’s Corn Soufflé is made with whole kernel corn, cream-style corn, large eggs, white sugar, all-purpose flour, and milk. This traditional corn soufflé recipe creates a hearty side dish that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.

Ingredients

• 2 (15.25 ounce) cans whole kernel corn
  
• 2 (14.75 ounce) cans cream-style corn
  
• 4 large eggs
  
• ¼ cup white sugar
  
• ¼ cup all-purpose flour
  
• ¼ cup milk

Instructions

1. Preheat the oven: Preheat to 350°F (175°C).
   
2. Mix all ingredients: In a large bowl, combine whole kernel corn, cream-style corn, eggs, sugar, flour, and milk. Mix until well combined.
   
3. Pour into baking dish: Pour the mixture into a 2-quart baking dish.
   
4. Bake: Place the dish in the preheated oven and bake for 1 to 1 ½ hours until set in the center and golden on top.

Notes

• Drain whole kernel corn well: Make sure to drain the whole kernel corn completely to avoid adding extra liquid, which could make the soufflé too watery.
• Use room-temperature ingredients: Let the eggs and milk come to room temperature before mixing. This helps the soufflé bake evenly and rise properly in the oven.
• Avoid overbaking: Keep an eye on the soufflé while it bakes. If the top is turning dark too quickly, cover it loosely with foil to prevent overbrowning.
• Gently mix the batter: Stir the ingredients until just combined to keep the texture light and avoid breaking down the corn kernels.
• Rest the soufflé before serving: Let the soufflé rest for at least 10 minutes after baking to set and develop its full flavor. This will also make it easier to serve.
  
  

Keywords:Paula Deen Corn Souffle