Cheesy Corn Souffle Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
6 Servings
Ingredients
  • 1 tablespoon butter, softened
  • ½ cup grated Parmesan, divided
  • 6 large eggs, room temperature
  • 1 ¾ cups whole milk
  • 2 cups chicken stock
  • ¾ cup cornmeal
  • Salt, to taste
  • Pepper, to taste
  • 1 ¼ cups freshly grated cheddar
  • ½ teaspoon smoked paprika
  • 1 pinch hot chili powder
  • ¾ teaspoon cream of tartar
  • ¾ cup canned corn, drained
Directions
  1. Coat a deep, 8-inch round baking dish with the softened butter. Dust the buttered dish with 2 tablespoons of grated Parmesan, completely coating the dish's interior. Set aside.
  2. Separate the eggs and set aside 4 egg yolks and 6 egg whites (discard the remaining 2 egg yolks or reserve for another use).
  3. Add the milk and chicken stock to a medium saucepan.
  4. Heat the saucepan over medium. Once the milk mixture starts to simmer, slowly whisk in the cornmeal.
  5. Season the cornmeal mixture with salt and pepper. Whisk frequently while simmering on low for 15 minutes, until cooked.
  6. Remove from the heat and let cool for 5 minutes.
  7. Once cooled enough, transfer the cornmeal mixture to a large bowl. 
  8. Whisk in the 4 egg yolks.
  9. Add the remaining 6 tablespoons of Parmesan, grated cheddar, smoked paprika, and chili powder. Mix well and set aside.
  10. Preheat the oven to 400 F.
  11. Add the egg whites to a large bowl or the bowl of a stand mixer fitted with a whisk attachment. Beat the egg whites for 45 seconds, until foamy but not stiff.
  12. Add the cream of tartar to the egg whites.
  13. Beat the egg whites mixture for an additional 2 minutes until stiff.
  14. Gently fold ⅓ of the egg whites into the cornmeal mixture. Repeat with the remaining egg whites.
  15. Carefully and without deflating the souffle mixture, fold in the corn, thoroughly incorporating it into the batter.
  16. Transfer the souffle batter to the prepared baking dish.
  17. Bake the souffle undisturbed in the oven for 30 to 35 minutes, or until risen and golden, with a little bit of wobble in the center.
  18. Serve immediately.