Sweetcorn Soufflé

Teamed with some hot buttered toast, this recipe is a nice light evening meal, alternatively for a healthier option serve with a crisp green salad.

Run a knife between the rim of the dish and the soufflé mixture before baking to help it rise evenly and if you want extra hight, tie a paper collar around the outside of the dish sticking about 5cm above the rim.

Sweetcorn Soufflé



410g tin creamed sweetcorn
30ml flour
125ml milk
30ml butter
125ml cheddar cheese grated
190ml breadcrumbs
2 eggs separated
1ml salt
1ml pepper


  1. Preheat the oven to 180ºC.
  2. Heat the sweetcorn in a pot.
  3. In a separate bowl, mix the flour with a little milk to form a soft paste and then stir in the remainder of the milk.
  4. Add to the sweetcorn and bring to the boil while stirring.
  5. Add the butter and ¾ of the cheese and ½ the breadcrumbs.
  6. Mix well and stir in the beaten egg yolks and season with salt and pepper.
  7. Remove from the heat.
  8. Beat the egg whites until stiff and fold into the sweetcorn mixture.
  9. Pour into a soufflé dish and sprinkle with the remaining cheese and breadcrumbs.
  10. Bake for 20 minutes and then reduce the heat to 160ºC and bake for another 20 minutes or until firm to the touch.


Submitted by:  Mandy Frielinghaus, Mauritius


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