Abbington Green Corn and Dill Souffle

Abbington Green Bed & Breakfast Inn

46 Cumberland Circle , Asheville, NC 28801 USA


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • 1 teaspoon salt
  • 6 Tablespoons Softened Butter
  • 1 8 oz package Neufchatel cheese softened
  • 6 cups whole kernal frozen corn
  • 3 cups half and Half
  • 5 Tablespoons sugar


  1. Night Before: Combine onion, corn, and dill in the food processor and mix. Add salt, sugar, and cornstarch.
  2. Add in butter and neufchatel cheese, blend until creamy
  3. Add in eggs, a few at a time amd mix to a smooth consistency, then add half and half.
  4. Cover and refrigerate over night
  5. Day of: Preheat oven to 375 degrees. Coat 12 ramekins with cooking spray. Fill ramekins and place in pan with a water bathl Cook at 375 for about 1 hour, until the tops just start to brown.
  6. Run a knife around the edge of each souffle to loosen from the ramekin. Invert the ramekin on the serving plate and garnish with a sprig of parsely.
About this recipe:

Abbington Green Corn and Dill Souffle