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.

I know you’ll love these products as much as I do. Let’s GO! 

Click here to find King Arthur Flours near you.

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Gluten Free Corn Soufflé with King Arthur Paleo Baking Flour

★★★★★ 5 from 2 reviews
  • Author: nocrumbsleft
  • Prep Time: 10 min
  • Cook Time: 1 hr 10 min
  • Total Time: 1 hr 20 min
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Description

This recipe is so easy, gluten-free, and can be made for a simple weeknight dinner or for Thanksgiving!

Ingredients

Scale
  • 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.