I am so excited about this recipe! I have loved my mother’s Corn Soufflé forever but wanted to create a delicious gluten-free version made from scratch. I am so excited to have done it with King Arthur’s Paleo Baking Flour.
Of course we know that when there’s corn it’s not a Paleo recipe, but I’m delighted to share this masterpiece, and I know you’ll have fun making it too. Here’s what I love about it: beyond that it’s absolutely delicious, it’s very easy to throw together. Plus, while it’s perfect for Thanksgiving, it’s also great for a weeknight dinner and a salad.
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Gluten Free Corn Soufflé with King Arthur Paleo Baking Flour
- Prep Time: 10 min
- Cook Time: 1 hr 10 min
- Total Time: 1 hr 20 min
Description
This recipe is so easy, gluten-free, and can be made for a simple weeknight dinner or for Thanksgiving!
Ingredients
- 5 tablespoons unsalted butter, softened and divided
- 1 medium onion, chopped
- 1 ¼ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 5 large eggs
- 2 cups heavy cream
- ¼ cup King Arthur Paleo Baking Flour (26g)
- 1 tablespoon sugar
- 3 cups frozen corn, thawed
- 2 tablespoons chopped fresh chives
Instructions
Preheat the oven to 350°F.
In a small sauté pan over medium heat, warm 1 tablespoons of butter. Add the onion, ¼ teaspoon salt and ¼ teaspoon pepper and stirring occasionally, cook until the onions are soft, about 8-10 minutes. Set aside.
In a blender, combine the eggs, cream, Paleo Baking Flour, sugar, 3 tablespoons of butter, 2 cups of corn, the remaining 1 teaspoon of salt and ¼ teaspoon pepper and blend until smooth. Add the remaining 1 cup of corn and the caramelized onions and blend to the count of 5 seconds.
Thoroughly coat the inside of a 2 quart baking dish with the remaining 1 tablespoon of butter(I used 8×11, but any 2 qt shape/size will work). Pour the mixture into the dish and bake for 40 minutes. Then cover with foil and bake for another 20-25 minutes, or until well browned and set in the middle with a slight jiggle. Serve warm.
Hi Ms Teri! My husband is dairy-free – do you have any good suggestions for heavy whipping cream substitute?
Thank you in advance from Atlanta! Can’t wait to try this!
I cannot get the print option to work on this recipe but it’s not going to stop me from making it :))
Try a different browser. It should work.
I am taking this as a side for Thanksgiving. Do you recommend baking before I go or should I bake at our destination?
I am not a fan of corn yet this dish looks tasty
Can you make this with almond meal instead of GF flour?
The recipe was developed with King Arthurs Paleo flour and it is a fantastic product. You can try another flour if you like, let us know how it works.
I can’t eat coconut flour. Could I substitute with another kind of flour? Thanks!
Totally get it. This recipe was developed with the King Arthur flower so its hard for me to say. if you find another flour you can tolerate you can always give it a try and let us know how it works for you!
So excited to be making this recipe tomorrow! I only have Bob’s Red Mill 1 for 1…do you know if I should use the same amount as in your recipe, 1/4 cup? Thanks I’m advance!
as it happens the flours are made of completely different things. the King Arthur flour is made with almond, coconut and cassava. give it a try and get back to us on how it works out!
This recipe is so amazingly delicious! It was the best part of Thanksgiving with just me and my hubby. Thank you!
★★★★★
Thank you so much for taking the time to say that. I was so delighted to recreate this recipe of my moms in a version I could enjoy!
This is absolutely 5 star. I discovered it last year and made it for Thanksgiving with my family, it was a hit so I made it for Friendsgiving and everyone raved! It is now a holiday staple in our home. Also, I ended up using King Arthur’s Gluten-Free All Purpose because that is all I could find and did not need to change any ratios. Came out perfectly!
★★★★★