Curried Corn and Cheese Soufflé

Preparation info
  • Yield:

    4 to 6

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

The spice rack in my family home throughout the 1920s and 1930s was by no means elaborate. It was an era when curried dishes were considered exotic throughout America. My mother used a great deal of curry powder, and she used it in this very good soufflé.


  • 6 to 8 cooked ears of corn
  • ¼ pound sharp Cheddar cheese
  • 3 tablespoons


  1. Preheat the oven to 400 degrees.
  2. Using a knife, cut the kernels from the corn. There should be about 2 cups.
  3. Grate the Cheddar cheese. There should