73 Sweetcorn Soufflé

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Butter 2 tbsp. 1 oz. 30 grams
Flour ¼ cup 1 oz. 30 grams
Milk 1 cup 8 fl. oz. 230 milliliters
Corn, cream style 1 cup 8 oz. 230 grams
Eggs 4 4 4
White peppercorns To season To season To season
Salt To season To season To season
Nutmeg To season To season To season
Cayenne To season To season To season
Mustard (dried) 1 tbsp. 1 tbsp. 5 grams


Method of Preparation

Divide corn into 6 ounce and 2 ounce portions—measure butter, flour, milk, mustard—separate eggs— preheat oven and baking sheet to 350°F.—rack on lowest rung. Butter soufflé dish.

Method of Cookery

  1. Make sauce with butter, flour, and milk. Season with white peppercorns, cayenne, nutmeg, salt. Allow to cool.
  2. Add 4 yolks, beat well; add ¼ cup creamed corn and mustard.
  3. Whip whites and pour over sauce. Spoon together.
  4. Spoon half into dish, cover with ¾ cup creamed corn and spoon remaining mixture over top.
  5. Bake at 375°F. for 35 minutes.


Serve with slices of grilled bacon and a tossed green salad. Wine is not really suitable as an accompaniment.