Bacon Corn Souffle Recipe

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  • 3 large eggs, separated
  • 1 1/4 cups milk
  • 1/4 cup unsalted butter
  • 1/4 cup all purpose flour
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • 1/4 tsp cream of tartar
  • 1 cup corn kernels
  • 4 slices cooked bacon
  • butter for greasing the souffle dish
  • 1 tsp panko bread crumbs (optional)


  1. Preheat oven to 350°
  2. Grease a souffle dish and if you would like sprinkle the dish with the 1 tsp of panko bread crumbs.
  3. Cut a length of aluminum foil long enough to encircle the souffle dish. Fold it in half and spray with cooking spray. Make a collar around the souffle dish with the foil.
  4. Place the prepared souffle dish on a baking sheet.
  5. Add the corn kernels and about 1 TBS of the milk to a food processor with the steel blade. Process until smooth.
  6. Chop the bacon into very fine pieces
  7. Melt the butter in a saucepan over medium high heat.
  8. Add the dry mustard and the salt.
  9. When the butter has melted add the flour and stir until well combined making sure to eliminate all lumps. Cook for about a minute.
  10. While whisking add the rest of the milk. Make sure you keep any lumps from forming.
  11. After the mixture thickens add the corn. Stir well.
  12. Add about two thirds of the finely chopped bacon. Stir well. Remove from the heat and set aside.
  13. Add the cream of tartar to the egg whites and whip them to stiff peaks. Just make sure they don’t get dry.
  14. Whip the egg yolks until they are light and lemon yellow in color.
  15. Carefully fold half of the whipped yolks to the corn and bacon mixture in the pot. Then fold in the rest.
  16. Fold the whites into the mixture. Souffles are all about air so be gentle but make sure it is well mixed.
  17. Pour the souffle batter into the prepared dish and bake in the preheated oven for 50 – 60 minutes.