New Orleans Corn Pudding Souffle
Experience the soulful flavors of the South with this New Orleans Corn Pudding Soufflé, a decadent twist on a classic comfort dish. Silky smooth and perfectly airy, this recipe combines the sweetness of fresh corn kernels with the sharpness of cheddar and parmesan cheeses. A delicate roux made with buttery richness sets the foundation, while the folding of whipped egg whites creates a soufflé that rises to golden perfection. Hints of nutmeg and fresh chives add a sophisticated touch, making it an ideal centerpiece for any holiday table or an indulgent side to elevate your weekly dinner. Ready in just about an hour, this soufflé is best served warm for a showstopping dish that's as elegant as it is satisfying. Perfect for lovers of Southern cuisine, this recipe highlights keywords like "corn pudding", "soufflé", and "New Orleans-inspired cooking" for an unforgettable experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cup heavy cream
- 2 cups fresh sweet corn kernels (or canned, drained)
- 4 eggs, separated
- 1 cup cheddar cheese, shredded
- 0.25 cup parmesan cheese, grated
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg (optional)
- 1 teaspoon baking powder
- 2 tablespoons fresh chives, chopped (optional garnish)
Instructions
Preheat the oven to 375°F (190°C) and grease a 2-quart soufflé or baking dish with butter.
In a medium saucepan, melt the unsalted butter over medium heat. Add the flour, whisking constantly, to form a roux. Cook for 1-2 minutes until lightly golden.
Gradually pour in the milk and heavy cream while whisking, creating a smooth mixture. Cook for 3-4 minutes until slightly thickened.
Stir in the corn kernels, granulated sugar, salt, black pepper, and nutmeg (if using). Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk the egg yolks vigorously, then slowly add them to the slightly cooled corn mixture, stirring constantly to prevent curdling.
Fold in the cheddar cheese, parmesan cheese, and baking powder until evenly combined.
In another clean mixing bowl, use an electric hand mixer or whisk to beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the corn mixture in three additions, being careful not to deflate the volume.
Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until puffed and golden brown. Avoid opening the oven door during baking to prevent the soufflé from collapsing.
Remove from the oven and allow to cool slightly for 5 minutes. Garnish with freshly chopped chives, if desired. Serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 2567 mg | 112% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 68.6 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1508 mg | 116% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2019 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
