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Double Baked Stilton and Corn Souffle Recipe

Double Baked Stilton and Corn Souffle

Recipe courtesy Gale Gand

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on December 26, 2007

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    I made this side dish for Christmas dinner as the recipe was very appealing. Overall, it was much easier to make than I anticipated. However, it tasted like a plain omelette. I followed the instructions carefully, but got NO cheese (Stilton or otherwise NOR corn flavor from this dish. The egg whites were overpowering, thus the omelette taste. (It didn't even taste like a tasty omelette. I do not recommend this recipe unless you're in the mood to add a side of bacon.

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  • on November 18, 2007

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    it tastes great and wonderful love it so much for my guests during thanksgiving day dinner.

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  • on August 29, 2004

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    This was the first souffle I'v made and it was much easier than I thought. Very delicious with rotisserie pork loin, braised pears with sweet bourbon reduction sauce, and a nice merlot.

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