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Corn Soufflé

H-E-B Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

30 minutes

Cook Time:

30 minutes


6 - 8 servings


3  ears  fresh corn (or 2 cups frozen corn kernels)

5  tablespoons  H-E-B Butter, divided

1/4  cup  flour

1 1/4  cups  H-E-B Whole Milk

3/4  teaspoon  salt

1/2  teaspoon  ground black pepper

2  tablespoons  dry bread crumbs

4  large  H-E-B Eggs

4  ounces  white cheddar cheese, shredded (1 cup)


Strip husks and silk from corn. Cut kernels from cobs to make about 2 cups; place in food processor. Pulse on and off until coarsely chopped for 1 cup corn pulp after processing.

Melt 4 tablespoons butter in a 4-quart saucepan. Add flour; stir and cook 2 minutes. Add milk slowly, stirring constantly. Cook over medium heat 3 minutes or until thickened. Add corn pulp, salt and pepper; cook 2 more minutes. Set aside to cool slightly.

Meanwhile, heat oven to 425 degrees. Butter a 2 1/2-quart casserole or soufflé dish with remaining 1-tablespoon butter. Sprinkle bread crumbs in dish to coat bottom and sides.

Separate eggs; place yolks in a small bowl and egg whites in a large bowl. Shred cheese.

Whisk egg yolks into cooled corn mixture, one at a time. Beat egg whites with electric mixer on high speed until stiff peaks form. Stir one-third of beaten egg whites into corn mixture. Gently stir in cheese, then fold in remaining egg whites. Spoon mixture into casserole dish.

Bake 30 minutes or until puffed and golden brown. Let stand 5 minutes and serve while hot.
Nutritional Information
No Nutritional Information Available
H-E-B Cooking Connection

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