Gluten Free Corn Soufflé with King Arthur Paleo Baking Flour
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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This recipe is so easy, gluten-free, and can be made for a simple weeknight dinner or for Thanksgiving!
- 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
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 8Ã—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.