Corn Souffle

Corn Souffle

Recipe Details

x 4 servings
Duration: 60 minutes

Ingredients

For the Corn Soufflé
2 can
Sweet Corn separated and drained
1/2 cp
Unsalted Butter plus 1 Tbsp.; separated
2/3 cp
Heavy Whipping Cream
1/2 cp
Yellow Cornmeal
2/3 cp
All Purpose Flour
3 tbsp
White Sugar
1 tbsp
Baking Powder
1 tbsp
Canola Oil
1 cp
Sour Cream
Salt to Taste
1 tbsp
coconut oil
For the Yam and Sweet Potatoes
1/2 cp
Sweet Potato diced small
1/2 cp
Yams diced small
1 tbsp
coconut oil
Salt and fresh ground pepper to taste
Kale baby kale
1/2 cp
Gruyere Cheese shredded
Salt and fresh ground pepper to taste

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a pan, add 1 can of corn with 1 tablespoon of butter and the heavy whipping cream. Cook on medium heat until the cream reduces to half. Transfer the corn to a blender and blend until creamy, but a few pieces of corn still remain visible.
  3. In a microwave-safe bowl, melt the remaining butter. Combine the butter with the creamed corn, 1 can of corn, cornmeal, flour, sugar, baking powder, canola oil, sour cream and salt. Mix until thoroughly combined.
  4. Divide the corn mix evenly amongst 4 large ramekins that have been coated with coconut oil. Bake for 40 minutes.
  5. When the soufflés reach the halfway cooking point, combine all the sweet potato and yams in a shallow baking pan lined with foil. Roast the vegetables in an oven set to 400 degrees F for 20 minutes.
  6. Assemble the soufflés by topping each with sweet potatoes and yams as well as baby kale and gruyere cheese. Season with salt and pepper and serve.
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