Go Back

Creamed Corn and Sharp Cheddar Souffle

I’ve always avoided making souffles telling myself that they were too complicated. Somewhere in the back of my mind was a voice telling me how easily they can go wrong. I had a late lunch today and wanted something light for dinner. A picture of a light fluffy corn souffle entered into my head. Before
Course Appetizer
Cuisine French
Level Intermediate
Main Ingredient Cheese, Egg
Diet Low Sugar, Pescatarian, Vegetarian


  • 3 eggs separated
  • 1 tablespoon shallots minced
  • 1 tablespoon olive oil good quality
  • 3 tablespoons flour
  • 3/4 C buttermilk (or milk if you want it less "sharp")
  • 1/2 C creamed corn
  • 1/4 C parmesan freshly grated
  • 1/2 C cheddar freshly grated aged
  • 1 tablespoon chives chopped
  • kosher salt black pepper & freshly ground


  1. Heat the oven to 375 degrees. Generously butter 6 ramekins, it's important that you paint a thick layer of butter on every part of the ramekin (especially the sides) because if the souffle starts sticking, your souffle will turn out lopsided. Put the ramekins in a baking dish with high sides.
  2. Separate the eggs whites into the bowl of an electric mixer and put the egg yolks into a large bowl. It's important that you don't get any egg yolk into the whites as it will not fluff if there is any yolk or oil in it.
  3. In a saucepan, fry the shallots in the olive oil until lightly browned. Add the flour and cook for another minute or two. Turn down to low and whisk the buttermilk into the roux and get all the lumps out. Add the creamed corn and cook until it thickens.
  4. Pour the bechamel into the bowl with the egg yolks and whisk together. Add the cheese, chives, then salt and pepper to taste.
  5. Boil some water.
  6. In a clean, dry bowl whisk the egg whites until firm peaks form. Put a third of the egg whites into the other bowl and use a silicon spatula to gently fold it to combine. Repeat twice more until it's all well combined.
  7. Spoon this mixture into the ramekins, then flatten off the tops. Pour the boiling water into the baking dish around the ramekins, then careful put the dish into the oven. Tempting as it may be, do not open the oven until they are done. The souffle is done when they've risen and the tops are browned (about 15-20 minutes).