Description

Savor the warmth of this fluffy Corn Souffle, a delightful side dish that combines sweet corn and eggs for a comforting experience at any gathering.

Ingredients

Scale

1 can (15 oz) sweet corn (drained)
3 large eggs
1 cup whole milk (or almond/oat milk)
1/2 cup unsalted butter (melted)
1 cup all-purpose flour
2 tsp baking powder
Salt and pepper (to taste)

Instructions

Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a two-quart baking dish with butter or nonstick spray.
Mix Your Base: In a large mixing bowl, whisk together the drained sweet corn, eggs, milk, melted butter, and flour until smooth.
Add Flavor Boosters: Stir in the baking powder along with salt and pepper to taste. Mix until fully combined.
Pour into Dish: Carefully pour the mixture into the greased baking dish, ensuring it's evenly spread.
Bake Away: Bake in the preheated oven for about 45-50 minutes until puffed and golden brown.
Serve Warm: Allow it to cool slightly before cutting into squares. Serve warm for the best experience!

Nutrition

Serving Size: 1 square (approximately 100g)
Calories: 220
Sugar: 3g
Sodium: 240mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 90mg

Keywords: For added flavor, consider incorporating diced jalapeños for a spicy kick or shredded cheese for creaminess. Fresh herbs like parsley or chives can enhance the dish's taste. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F until warmed through.