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Corn Soufflé

This has been a staple dish on our Thanksgiving table for as long as I can remember, it is always a hit. It is a dish akin to a southern heritage and one my brother picked up in his travels in the South. It is savory sweet and could be served with any meal.

This may be made up to two days ahead of time and warmed slowly in a 250 degree oven. Just cover in plastic wrap and put it in the refrigerator, bring it out to room temperature before you put it back in the oven to heat up, don’t over heat it.

  • 2 inch deep ½ size hotel pan or baking dish
  • 2 dozen eggs
  • 2 qt heavy cream
  • Fresh or Frozen corn kernels
  • 1 1/2 teaspoons of sea salt
  • 1 1/2 cups of sugar

Place corn in a buttered baking dish filling up 2/3 the way up the side of the pan.  In a large mixing bowl combine the eggs, cream and sugar whisk until pale yellow and smooth. Pour mixture over the corn and stir.   Bake uncovered in a 275* oven for approx. 2 hours until custard firms and has a nice golden brown appearance.

By Chef Peter Ryan | Tagged with: Tags: , , | Comments Off on Corn Soufflé