Bacon And Corn Souffle Recipe

Name: Bacon And Corn Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Corn Kernels; 1/2 cups Milk; 2 Tablespoons Unsalted Butter; 2 Tablespoons All-purpose Flour; 3 slices Thick Cut Bacon, Cooked And Crumbled; 2 ounces, weight Shredded Cheddar Cheese; 2 Tablespoons Chopped Scallions; Salt And Pepper, to taste; 3 whole Eggs Whites And Yolks Separated; 1 Tablespoon Butter For Baking Dishes; 2 Tablespoons Breadcrumbs, For Baking Dishes

Servings: persons

2 cups Corn Kernels
1/2 cups Milk
2 Tablespoons Unsalted Butter
2 Tablespoons All-purpose Flour
3 slices Thick Cut Bacon, Cooked And Crumbled
2 ounces, weight Shredded Cheddar Cheese
2 Tablespoons Chopped Scallions
Salt And Pepper, to taste
3 whole Eggs Whites And Yolks Separated
1 Tablespoon Butter For Baking Dishes
2 Tablespoons Breadcrumbs, For Baking Dishes

1
Preheat the oven to 375 F.
2
Add the corn kernels and milk to a blender and puree until smooth. Set aside.
3
In a large skillet over medium heat, melt the butter and whisk in the flour until thoroughly combined. On medium heat, whisk in the corn mixture and continue cooking for a few minutes until it thickens. Remove from the heat, add the crumbled bacon, cheddar cheese and scallions. Season to taste.
4
Whisk the egg yolks into the corn mixture. In a separate bowl, beat the egg whites until they form stiff peaks and gently fold them into the corn mixture.
5
Butter two 15 ounce ramekins (or 4 smaller ones) and coat the bottom of each with the breadcrumbs. Pour half the corn mixture into each ramekin. Bake at 375 F for 10 minutes, reduce the heat to 350 F and bake for an additional 15 minutes. Carefully remove them from the oven. The souffles will be tall when they first come out of the oven but will fall quickly so serve immediately.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Corn Kernels, 1/2 cups Milk, 2 Tablespoons Unsalted Butter, 2 Tablespoons All-purpose Flour, and more.

Yes, Bacon And Corn Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bacon And Corn Souffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions