Recipe: Corn Pudding Soufflé

Looking for the perfect side dish this holiday season? Our Corn Pudding Soufflé is light, creamy and pairs perfectly with poultry, game, pork, beef & seafood!

corn pudding souffle

Savory Corn Pudding Soufflé

Makes 12 portions


  • 2 cups corn kernels, frozen or fresh
  • 1 tsp canola oil
  • 1/3 cup yellow cornmeal
  • 4 large eggs
  • 1/3 cup roasted red peppers, diced
  • 1 cup heavy cream
  • ½ cup cheddar cheese, grated
  • ½  tsp cumin
  • ¼ tsp cayenne
  • 1 tsp salt
  • ¼ cup chopped scallions
  • 2 tbsp chopped cilantro



  • Preheat oven to 375 degrees F.
  • Prepare your baking pans. The puddings can be prepared in 12 individual 3 oz timbales or ramekins sprayed with cooking spray or in an 8”x8” baking pan lined with parchment paper sprayed with cooking spray.
  • Toss the corn kernels in oil and spread on a baking sheet. Roast in oven for 8-10 minutes until they just begin to turn golden brown at the edges. Remove corn from oven and lower oven temperature to 350 degree F.
  • Set aside ¾ cups of the corn kernels; these will remain whole. Puree the remaining corn until smooth using a countertop blender or food processor.
  • Place whole and pureed corn in bowl and add all remaining ingredients, mix until well combined.
  • Pour mixture into the ramekins or baking pan.
  • Bake the corn pudding in the oven until golden brown and completely set, approximately 20 minutes.
  • Let the corn pudding cool for at least 30 minutes. Once cool, unmold from timbales or if using baking pan, cut 4×3 to yield 12 portions.
  • Serve warm or at room temperature. They can be reheated in 300 degree F oven, covered with foil, for 5 minutes.
  • Optional: top with your choice of a vegetable or fruit salsa, chutney or savory jam and a sprinkling of scallions and cilantro.