A variation of this savory corn souffle can be enjoyed at Chez Mimi's, a fine French restaurant in Pacific Palisades, California.  Chez Mimi's whisks all of the ingredients together in one mixing bowl, which gives the souffle a cake-like quality. I've altered the recipe so it's lighter and more like a traditional souffle. You can bake these in individual ramekins or a large souffle dish. Either way, the corn souffle is an excellent side dish with roast turkey or roast chicken.

See Also

Boursin Creamed Spinach Gratin

Balsalmic Glazed Brussels Sprouts with Bacon

French Green Beans with Creamy Mushrooms

Ingredients

• 10 tablespoons unsalted butter
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1-1/2 cups whole milk, heated
• 6 large egg yolks
• 8 large egg whites
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne
• 1/4 teaspoon freshly grated nutmeg
• 3 8.5-ounce cans creamed corn or homemade
• 1/2 cup grated sharp cheddar cheese

• Prep Time: 20 minutes
• Cook Time: 20 minutes

• Total Time: 40 minutes
• Yield: Serves 8

Preparation

1. Butter 8 individual ramekins or a 6-cup souffle dish. Sprinkle each ramekin or the souffle dish with a bit of cheddar cheese (you'll be using most of it in the souffle itself).
2. In a large saucepan, melt the butter over medium heat. (While the butter is melting, heat the milk in another saucepan. You want the milk to be very hot but not boiling.) When the butter has ceased foaming, stir in the flour with a wooden spoon or rubber spatula. Cook over low heat for 2 minutes. 

1. Take the saucepan off the heat, and whisk in the hot milk, beating continuously until the souffle base is well-blended and thick.
2. Stir in the egg yolks one at a time, waiting until each egg is fully incorporated before adding the next egg. Once all the egg yolks are beaten in, stir in the cayenne, freshly grated nutmeg, the creamed corn and half of the remaining cheddar cheese.
3. Preheat oven to 400°F. Put the egg whites into a large mixing bowl. Sprinkle the salt on top. Using a hand-held electric mixer, whip the egg whites until stiff and glossy. (Take care to not over-whip the whites so they appear dry. Dry egg whites are more difficult to combine into the souffle base.)
4. Stir one-quarter of the egg whites into the souffle base to lighten.  Scoop the remaining egg whites on top, then using a rubber spatula, fold the whites into the souffle base. (Plunge the spatula down into the center, then scoop up the souffle base from the bottom of the bowl. Do this several times to incorporate the egg whites into the souffle base without deflating them.)

1. Spoon the souffle into the prepared ramekins or souffle dish. Sprinkle each ramekin with the remaining cheese. Arrange the ramekins on a baking sheet and put into the oven. Immediately turn down the heat to 350°F. Bake 20 minutes until puffed and browned on top. 
2. If you're using a souffle dish, put the souffle dish directly onto a rack in the oven and bake 40 minutes. Serve at once.