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Corn Souffle














Trans-fat Free


45 ml margarine
or butter
45 ml unbleached all-purpose flour
1.3 ml sugar
1.3 ml cumin
1.3 ml nutmeg
1.3 ml red pepper flakes
237 ml milk
3 large eggs
large, separated
30 ml onions
finely chopped
30 ml green chili peppers
finely chopped
252.9 ml/g corn
Green chile cheese sauce
118 ml cheddar cheese
59 ml green chili peppers
finely chopped
79 ml light cream (half&half)
15 ml onions
finely chopped
5 ml cumin
1.3 ml salt


Heat the oven to 350℉ (180℃).

Butter a 1-quart souffle dish or casserole.

Heat the margarine in a 2-quart saucepan over low heat until melted.

Stir in the flour, sugar, cumin, nutmeg, and red pepper.

Cook over low heat, stirring constantly, until the mixture is smooth and bubbly.

Stir in the milk, heat to boiling, stirring constantly.

Boil and stir for 1 minute.

Beat the egg yolks slightly in a medium bowl. Stir at least half of the hot mixture gradually into the egg yolks.

Stir the hot mixture back into the saucepan.

Boil and stir for 1 minute. Remove from the heat and stir in the onion, chiles, and corn.

Beat the egg whites in another medium bowl on high speed, on an electric mixer, until stiff.

Stir about ¼ of the egg whites into the corn mixture.

Fold the corn mixture into the remaining egg whites.

Carefully pour the mixture into the souffle dish.

Bake uncovered until a knife inserted in the center comes out clean, about 50 minutes.

Prepare the Green Chile Cheese Sauce.

Serve the souffle with the sauce when souffle is done.

For sauce: Heat all the ingredients over low heat, stirring constantly, until the cheese is melted.


* not incl. in nutrient facts

Add review




Charlotte, NC, United States
 almost 9 years ago

Amazing Recipe !

Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 16759% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 271mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 13g
Vitamin A 12% Vitamin C 9%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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