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Cheddar Cheese, Corn, and Chive Soufflé Recipe Image

Cheddar Cheese, Corn & Chive Soufflé

Ingredients

  • 3 tablespoons unsalted butter, plus extra for greasing dish
  • 1 cup half & half, warmed
  • 4 large eggs, room temperature
  • 1 (15 oz) can Glory Foods Skillet Corn; drained
  • 1 cup finely shredded cheddar cheese
  • 2 tablespoons snipped chives
  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • Pinch salt

Directions

  1. Heat oven to 400 degrees .
  2. Butter a 6 cup round soufflé dish; set aside.
  3. Melt butter in a medium size bowl and stir in half & half.
  4. Beat the eggs in a stand mixer. When frothy, mix in the butter / half & half mixture along with the skillet corn, cheese and chives.
  5. Stir in the flour, baking powder and salt; mix for 30 seconds.
  6. Transfer to the prepared dish and bake for 30-35 minutes until the soufflé rises a couple inches above the rim of the baking dish.
  7. Serve immediately or the soufflé will deflate.

Prep Time

10 minutes

Cook Time

35-40 minutes

Servings

4-6

Made With

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Cheddar Cheese, Corn, and Chive Soufflé Recipe Image

Cheddar Cheese, Corn & Chive Soufflé

Prep Time

10 minutes

Cook Time

35-40 minutes

Servings

4-6

Ingredients

  • 3 tablespoons unsalted butter, plus extra for greasing dish
  • 1 cup half & half, warmed
  • 4 large eggs, room temperature
  • 1 (15 oz) can Glory Foods Skillet Corn; drained
  • 1 cup finely shredded cheddar cheese
  • 2 tablespoons snipped chives
  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • Pinch salt

Directions

  1. Heat oven to 400 degrees .
  2. Butter a 6 cup round soufflé dish; set aside.
  3. Melt butter in a medium size bowl and stir in half & half.
  4. Beat the eggs in a stand mixer. When frothy, mix in the butter / half & half mixture along with the skillet corn, cheese and chives.
  5. Stir in the flour, baking powder and salt; mix for 30 seconds.
  6. Transfer to the prepared dish and bake for 30-35 minutes until the soufflé rises a couple inches above the rim of the baking dish.
  7. Serve immediately or the soufflé will deflate.

Share This Recipe

Facebook
Twitter
Pinterest
Email
Print

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