We had a request to post the recipe for our very popular Spinach Corn Soufflé, so here it is.

Note: we typically make our entrées in huge batches to supply entrée bar and our recipes are designed to accommodate this.  This version is our best back-of-the-napkin conversion to a more manageable size. You may need to make a few adjustments to get it just so.


How to:

  1. Preheat oven to 350°
  2. In a large saucepan, heat 1 Tbsp Sunflower Oil over medium-high heat. When the oil is warmed, add the Potato Starch and whisk thoroughly. Cook stirring very frequently until a golden brown roux forms.
  3. Reduce heat to medium-low and add the Milk, Nutmeg, Sea Salt, and Sugar. Whisk constantly until the mixture thickens.
  4. Whisk in Eggs – try to keep the mixture moving or the Eggs will stick to the side of the pan
  5. Stir in the Grated Cheddar Cheese and whisk until the Cheese is melted and the mixture is blended
  6. Stir in the Corn, Green Onion, and Spinach and mix well
  7. Pour the mixture into a greased 9″ x 13″ baking dish and bake – rotating once – for about 20 to 25 minutes
  8. Soufflé is done when the top is lightly golden brown and a toothpick inserted into the center comes out clean

Additional disclaimer: We’ve done our best here to guesstimate the measurements, right down to the pan size and baking time. You will need to use a little artistic license when preparing this dish using this recipe. But hey, isn’t that what makes cooking fun? 🙂