Creamy Corn Pudding Soufflé

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August means corn here in the Midwest.  Even with drought plaguing much of the Corn Belt, I have found that sweet corn prices have not jumped through the roof...yet.  One can only hope that our farmers can salvage something out of this dry growing season.  

I hope we can do sweet corn growers proud with this dish.  I made a few adjustments to the original recipe.  While basil and jalapeño were prominently featured in the original recipe, I wanted to highlight the sweetness of the corn and the creaminess of the cheesy custard.  Basil can be assertive in flavor while jalapeño can be inconsistent on the scoville scale.  Instead, I add fresh chives to replace the fresh herb and cayenne to provide a spicy kick to the dish. I also mix in a tad of cornmeal to add to the corn pudding base. Once you get the texture and flavor in every bite of this souffle, I am sure you'll be pairing it up as a side with several main dishes in your repetoire.
Printable Recipe

Creamy Corn Pudding Souffle
serves 6

1 Tablespoon unsalted butter, softened
1 1/2 cups fresh corn kernels, about 3 ears
2 scallions, minced
1 small red pepper, seeded and cut into 1/4-inch dice
1 Tablespoon all-purpose flour
1 Tablespoon cornmeal
2 Tablespoons sugar
1 Tablespoon chopped fresh chives
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper (optional)
5 extra large eggs, beaten
1 cup half-and-half
4 ounces aged white cheddar cheese

Preheat the oven to 350° F. Coat a deep-sided casserole or two-quart souffle dish with the butter; set aside.
Combine the corn, scallions, red pepper, flour, cornmeal, sugar, chives, salt, pepper and cayenne in a large bowl; stir to mix.
In a small bowl, whisk together eggs and half-and-half. Stir in the cheese and combine with the corn mixture. Pour into prepared pan and bake 55 to 60 minutes until edges are puffy and set. Pudding will be soft in the center.
Let stand at room temperature for 15 minutes before serving.  Enjoy!

Source: Adapted from The Chicago Tribune Magazine, May 4, 2008


  1. I'm from NE and the drought has been such a bummer! All of the corn is just sad :/ But looks and sounds like you made somthing wonderful out of what we have and I really want to try this! Pinned!

  2. Nicole, Beautiful souffle! I was just thinking to make corn chowder for our lunch. Although, I will use frozen corn: apparently drought hit our area more than other's...

  3. Hi Nicole, whet temp should thus bake at?
    I just mixed it and realized the temp is missing.

    1. I apologize. Recipe is edited.

    2. Thanks! This sure is tasty!
      Please excuse my prior typos...yikes. I was typing to quickly!

  4. I did it today. Wonderful recipe! Loved the combination of flavors!


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