Blue Ridge Grill’s corn soufflé is a popular Southern side dish that many people love. It has a sweet corn flavor and a soft, creamy texture that almost melts in your mouth. This dish became well known at the Blue Ridge Grill restaurant in Atlanta, where it is one of their most requested menu items.
Around the holidays, people enjoy this corn soufflé so much that they often buy it unbaked from the restaurant and finish baking it at home. It is rich because it uses ingredients like heavy cream, eggs, and corn, but it still feels light and smooth when you eat it.
In this Blue Ridge Grill corn soufflé recipe, I will show you how to make a copycat version of the Blue Ridge Grill corn soufflé in your own kitchen. The steps are simple and easy to follow, even if you do not bake often.
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Key Takeaways
- Creamy corn side dish: Blue Ridge Grill corn soufflé is a soft and creamy corn dish, similar to corn pudding. It is baked until the top is lightly golden and the inside is set. The mix of sweet corn, heavy cream, and eggs gives it a smooth texture and a sweet and savory taste.
- Popular Southern favorite: This corn soufflé is a well-known side dish from Blue Ridge Grill, a restaurant in Atlanta. Many people enjoy it for holidays and family meals because it feels comforting and special.
- Easy to make at home: Even though it sounds fancy, this Blue Ridge Grill corn soufflé recipe is simple. You mix common ingredients like corn, sugar, flour, eggs, and cream, pour the batter into a baking dish, and bake it. You will know it is done when the center is set, and the top turns lightly golden.
What is the Blue Ridge Grill Corn Soufflé Recipe
Blue Ridge Grill Corn Soufflé is a creamy baked corn dish that comes from the Blue Ridge Grill restaurant in Georgia. Even though it is called a soufflé, it is not like a light French soufflé that rises a lot. It is closer to a soft corn pudding or corn casserole.
The dish is made by mixing sweet corn with a smooth batter made from heavy cream, eggs, sugar, and a small amount of flour and baking powder. As it bakes, the mixture rises slightly, and the top turns a light golden color. The inside stays soft, moist, and creamy, almost like a corn custard.
This corn soufflé has a nice balance of sweet and savory flavors. The corn and sugar add sweetness, while the salt and cream add richness. The result is a dish that feels rich in flavor but is still easy to eat.
Recipe for Blue Ridge Grill Corn Souffle
Blue Ridge Grill Corn Soufflé Recipe
6
servings10
minutes45
minutes580
kcal15
minutes1
hour10
minutesKeep the screen of your device on
Ingredients
3 large eggs
1/4 cup plus 2 tablespoons granulated sugar
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 1/8 teaspoons baking powder
3 cups heavy whipping cream
2 cups yellow corn kernels
1 tablespoon unsalted butter, melted
How to Make Blue Ridge Grill Corn Soufflé
- Prepare the baking dish and oven
Start by preheating your oven to 350°F (175°C). This helps the soufflé cook evenly. While the oven heats, prepare a 2-quart baking dish, such as an 8×8-inch dish. Lightly grease it with butter or non-stick spray so the soufflé does not stick. Set the dish aside until the batter is ready. - Mix the corn base
In a large bowl, add the corn kernels, heavy cream, and melted butter. Stir everything together until the corn is well coated. This mixture gives the soufflé its rich and creamy texture.
Next, add the sugar, flour, salt, and baking powder. Stir slowly and carefully so the dry ingredients mix evenly into the corn mixture. Keep stirring until the batter looks smooth and thick, with corn spread throughout. - Add eggs and remaining ingredients
In a separate bowl, lightly beat the eggs until they are mixed. Pour the eggs into the corn mixture and stir well. Make sure everything is fully combined. Scrape the sides and bottom of the bowl so no dry spots are left behind. The batter will look loose and creamy, which is normal. - Pour the mixture into the dish
Carefully pour the batter into the prepared baking dish. Use a spatula to spread it evenly. Do not fill the dish all the way to the top. Leave a little space so the soufflé can rise as it bakes. - Bake until set and lightly golden
Place the dish in the oven and bake for 40 to 45 minutes. The soufflé is ready when the top turns light golden, and the center looks set. If you gently shake the dish, the middle should move slightly but not look wet.
Remove the soufflé from the oven and let it rest for about 15 minutes. This helps it firm up and makes it easier to serve. Spoon it onto plates while it is still warm and enjoy.
Recipe Video
How to Tell When the Corn Soufflé Is Done
The center looks set but still soft
When the corn soufflé is done, the center should look set and hold its shape. It can still jiggle a little when you gently move the dish, and that is normal. The middle should not look runny or watery. Think of it like soft Jell-O. If it moves slightly but does not ripple like liquid, it is ready. Keep in mind that the soufflé will continue to firm up as it cools, so it is better to take it out when the center is just set and still soft.
The top is lightly golden
Take a look at the top of the corn soufflé. It should have a light golden color, especially around the edges. This color means the soufflé has baked long enough and the sugar and cream have cooked properly. If the top looks pale or wet, it likely needs more time. Try not to let it get too dark or brown, because that can mean it is overcooked. A light and even golden top is what you want.
A knife comes out mostly clean
You can also test the soufflé with a knife or toothpick. Gently insert it into the center, then pull it out. If it comes out mostly clean, the soufflé is done. You may see a little moisture or a few soft crumbs, and that is fine. You just do not want to see wet or liquid batter. If the knife comes out very wet, put the soufflé back in the oven for about 5 more minutes and test again.
Serving Suggestions
Here are some simple ways to serve it and enjoy it.
Serve it warm straight from the oven
Corn soufflé tastes best when it is warm. After you take it out of the oven, let it cool for a short time, then serve it right away. The inside will be soft and creamy, and the top will be lightly golden. You can place the baking dish on the table and scoop out servings for everyone to share. It may sink a little as it sits, and that is normal. The flavor will still be rich and comforting.
Pair it with grilled or roasted meats
This corn soufflé goes very well with meats like steak, grilled chicken, or roasted pork. The sweet corn and creamy texture balance salty and savory foods nicely. You can also serve it with turkey, ham, or barbecue. It works as a great side instead of potatoes or bread and adds something different to the meal.
Add it to a holiday or brunch table
Corn soufflé is a great choice for holidays and special meals. Many people like to serve it at Thanksgiving, Christmas, or Easter because it pairs well with classic dishes. It also works well for brunch. You can serve it with eggs, biscuits, or fruit for a warm and filling option. If you are going to a family gathering or potluck, this dish travels well and can be reheated gently. It often becomes the dish people ask about after the meal.
How to Store Leftovers
If you have leftover corn soufflé, you can save it and enjoy it later. Because it is made with eggs and cream, it needs to be stored the right way to keep it tasting good and safe to eat.
Let the soufflé cool before storing
After serving, let the corn soufflé cool down before putting it away. This usually takes about 30 minutes. Do not put it in the fridge while it is still hot. When hot food is covered, water can collect inside the container and drip back onto the soufflé. This can make it soggy. Leave the dish uncovered on the counter until it stops steaming and feels just warm or cool to the touch.
Store in an airtight container in the fridge
Once the soufflé has cooled, place it in an airtight container. If it is still in the baking dish, you can cover it tightly with plastic wrap or a lid. Put it in the refrigerator right away. Since it contains eggs and cream, it should not be left out. The corn soufflé will stay good in the fridge for about 3 to 4 days. It may feel firmer when cold, and that is normal.
Reheat gently to keep the texture soft
When you are ready to eat the leftovers, reheat the soufflé slowly. Gentle heat helps keep it soft and creamy.
You can use the microwave by placing a portion in a microwave-safe dish. Heat it on low or medium power for short times, like 30 seconds at a time. Check and stir if needed, so it warms evenly. Stop heating once it is warm, not very hot.
You can also reheat it in the oven. Set the oven to about 300°F (150°C). Place the soufflé in an oven-safe dish and cover it loosely with foil. Heat for 10 to 15 minutes, or until warm. Do not let it brown again.
FAQs
Can I make corn soufflé ahead of time?
Yes, you can make corn soufflé ahead of time. You can mix the batter a few hours in advance, cover it, and keep it in the refrigerator. Bake it fresh when you are ready to serve for the best texture. If you prefer to bake it earlier, you can bake it fully, let it cool, refrigerate it, and reheat gently in the oven before serving. The texture will stay creamy as long as you do not overheat it.
Can I use canned or frozen corn for this recipe?
Yes, both canned and frozen corn work well for this recipe. If you use canned corn, drain it very well to remove excess liquid. If you use frozen corn, thaw it completely and pat it dry before adding it to the batter. Removing extra moisture helps keep the soufflé creamy and prevents it from becoming watery.
Why did my corn soufflé turn out watery?
A corn soufflé usually turns watery because of too much moisture. This can happen if the corn was not drained or dried well, if the soufflé was underbaked, or if the oven temperature was too low. Using light cream instead of heavy cream can also affect the texture. Make sure the center is set before removing it from the oven, and allow the soufflé to rest after baking so it can firm up properly.
Can I freeze corn soufflé after baking?
Freezing corn soufflé is not recommended because the cream and eggs can separate when thawed. This can change the texture and make it grainy or watery. For best results, store leftovers in the refrigerator and enjoy them within a few days. If you need to prepare it ahead, refrigerating and reheating gently is a better option than freezing.
