This is not only a flavorful souffle, it is also virtually impossible to fail with it!




  • Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess.

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  • Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth.

  • Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated.

  • Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish.

  • Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.

Nutrition Facts

168.11 calories; 8.38 g protein; 22.32 g carbohydrates; 6.49 g fat; 188.69 mg cholesterol; 406.79 mg sodium.Full Nutrition

Reviews (1)

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1 Ratings
  • 4 Rating Star 1
8.20.16 I didn t have a 4-cup souffle dish so I used individual ramekins ended up with five. It s a souffle so be prepared to serve as soon as this comes out of the oven because it does deflate quickly; that doesn t affect flavor just presentation. The texture really was light just like a souffle is supposed to be. This was OK but flavor was a little on the weak side. If I make again I ll either go with more cayenne for a bit more of a zing or maybe head the other direction with a little sugar for additional sweetness. Either way needs salt & pepper IMO. Thanks for sharing your recipe.