Corn Souffle
Cook time: 
Total time: 
Serves: Serves 4
Corn Souffle Ingredients:
  • 2 cans Westbrae Natural golden sweet corn, separated and drained
  • ½ cup + 1 Tbsp. unsalted butter, separated
  • ⅔ cup heavy whipping cream
  • ½ cup Arrowhead Mills yellow cornmeal
  • ⅔ cup Arrowhead Mills all-purpose flour
  • 3 tbsp Sprouts granulated white sugar
  • 1 tbsp Sprouts baking powder
  • 1 tbsp Sprouts canola oil
  • 1 cup Sprouts original sour cream
  • salt, to taste
  • 1 tbsp Spectrum coconut oil
Sweet Potatoes and Yams Ingredients:
  • ½ cup sweet potato, diced small
  • ½ cup yams, diced small
  • 1 tbsp Spectrum coconut oil
  • salt, to taste
  • freshly ground black pepper, to taste
Other Ingredients:
  • baby kale
  • ½ cup gruyere cheese, shredded
  • salt, to taste
  • freshly ground black pepper, to taste
  1. Preheat the oven to 350 degrees F.
  2. In a pan, add 1 can of corn with 1 tablespoon of butter and the heavy whipping cream. Cook on medium heat until the cream reduces to half. Transfer the corn to a blender and blend until creamy, but a few pieces of corn still remain visible.
  3. In a microwave-safe bowl, melt the remaining butter. Combine the butter with the creamed corn, 1 can of corn, cornmeal, flour, sugar, baking powder, canola oil, sour cream and salt. Mix until thoroughly combined.
  4. Divide the corn mix evenly amongst 4 large ramekins that have been coated with coconut oil. Bake for 40 minutes.
  5. When the souffl├ęs reach the halfway cooking point, combine all the sweet potato and yams in a shallow baking pan lined with foil. Roast the vegetables in an oven set to 400 degrees F for 20 minutes.
  6. Assemble the souffles by topping each with sweet potatoes and yams as well as baby kale and gruyere cheese. Season with salt and pepper and serve.
Recipe by Baked by Joanna at