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Jalapeño Corn Soufflé

5 from 16 votes
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  • 3 tablespoons sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 large eggs
  • 2 cups heavy cream
  • 1/2 cup unsalted butter melted and slightly cooled
  • 6 cups frozen or fresh! corn kernels
  • 1 cup French's Crispy Jalapeños
  • 1/2 cup cooked corn kernels roasted if desired
  • 1 jalapeño pepper thinly sliced


  • Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray.
  • In a small bowl, whisk together the sugar, flour, baking powder and salt. In a larger bowl, whisk together the eggs and heavy cream until smooth. Whisk in the butter until smooth. Whisk in the dry ingredients until the mixture is combined. Fold in the corn kernels, breaking apart any huge frozen bits if you see them.
  • Bake the dish for 55 to 60 minutes, or until completely golden brown on top and set in the center. Remove the corn and top with the French's fried jalapeños, extra corn and sliced peppers. Serve immediately!


Note: this reheats super well!

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