Can be made in individual ramekins or in one baking dish. This is a fan favorite and especially beautiful right out of the oven. I cannot always make it right before serving so it loses the “souffle” look. Still delicious, serve warm, and bake in an oven-to-table dish so that it can be scooped right out of the dish.
Ingredients
Servings 10
- ¼ cup margarine melted
- ½ cup sugar
- 3 eggs or ¾ cup liquid egg substitute
- ½ cup flour
- 1 teaspoon baking powder
- ¾ cup vanilla pareve soy milk
- ¼ cup water
- 1 teaspoon vanilla extract
- 2 14 ounce cans cream style corn
- 1 14 ounce can corn kernels, drained
Nutritional Facts
Nutrition Facts
Corn Souffle
Amount per Serving
Calories
194
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
49
mg
16
%
Sodium
339
mg
15
%
Potassium
174
mg
5
%
Carbohydrates
31
g
10
%
Fiber
2
g
8
%
Sugar
14
g
16
%
Protein
5
g
10
%
Vitamin A
399
IU
8
%
Vitamin C
4
mg
5
%
Calcium
61
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 350°F.
- Gently mix margarine, sugar, eggs, flour, baking powder, soymilk, water and vanilla.
- Add the cream style corn and kernels to the mixture.
- Spray a deep ovenproof or oven-to-table casserole or baking dish with non-stick cooking spray.
- Pour the mixture into the bowl and bake for 1 hour and 15 minutes, uncovered.
Notes
This is best served immediately after cooking if you would like the guests to see the dish souffled. Otherwise, it is delicious rewarmed.
