Corn and Spinach Souffle Recipe

Name: Corn and Spinach Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cup fresh corn, cooked; 1-1/4 cup chopped cooked spinach, well drained; 1/4 cup butter; margarine; 2 tbsp. flour; 1-1/2 tsp. salt; 3/4 cup evaporated milk; 3 eggs, lightly beaten; 1 tbsp. chopped pimientos; 2 tsp. dried minced onion

Servings: persons

1-3/4 cup fresh corn, cooked
1-1/4 cup chopped cooked spinach, well drained
1/4 cup butter
margarine
2 tbsp. flour
1-1/2 tsp. salt
3/4 cup evaporated milk
3 eggs, lightly beaten
1 tbsp. chopped pimientos
2 tsp. dried minced onion

1
Combine corn and spinach and set aside.
2
In a saucepan over low heat, melt butter.
3
Add flour and stir to make a smooth paste.
4
Stir in salt.
5
Gradually add milk.
6
Cook, stirring constantly, until thickened.
7
Cool.
8
Combine eggs, pimientos and onion.
9
Fold into cooled butter mixture.
10
Fold in corn and spinach.
11
Pour into a greased 8-1/2x4-3/8x2-1/2-inch loaf pan.
12
Bake at 350F for 45 to 50 mintues or until done.
13
Slice to serve.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1-3/4 cup fresh corn, cooked, 1-1/4 cup chopped cooked spinach, well drained, 1/4 cup butter, margarine, and more.

Yes, Corn and Spinach 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.

Corn and Spinach Souffle

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