From: Linda McCartney’s Home Cooking, p. 96
A light and fluffy soufflé with corn. It is a surprisingly easy-to-make and impressive dish for lunch with friends or served in individual ramekins as a starter for a dinner party. Serve with a salad.
When I tried this out, the Soufflé was still runny at the bottom of the dish after 30 minutes, but set beautifully after 40 minutes.
It is important to serve the Soufflé straight from the oven as it rises during baking time and will collapse as soon as it is comes out of the oven. To avoid collapsing during baking, do not open the oven door before the end of the baking time.
Gluten-Free: I used gluten-free four (e.g.rice flour), which worked well.
2 replies on “Corn Soufflé”
Thank you for sharing. did you capture you’ve done?
No, unfortunaltely it takes such a long time to set up a good photograph that I do not do pictures of all dishes. That would be a whole new project- and one to keep me busy for a couple of years 🙂