Abbington Green Corn and Dill Souffle

Abbington Green Bed & Breakfast Inn

46 Cumberland Circle , Asheville, NC 28801 USA


  • 9 Large Eggs
  • 1-2 slices (1/4" ) Onion
  • 5 Tablespoons sugar
  • 1 teaspoon salt
  • 4-6 Tablespoons Softened Butter
  • 1 8 oz package Neufchatel cheese softened
  • 2-3 Tablespoons dried dill weed
  • 6 cups whole kernel frozen corn
  • 3 cups half and Half


  1. Night Before: Combine onion, corn, and dill in the food processor and mix. Once combined, add salt, sugar, and cornstarch.
  2. Add in butter and neufchatel cheese, blend until creamy.
  3. Add in eggs, a few at a time and 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 bath. 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