Pour into a 2-quart baking dish. Place the baking dish inside a large baking pan with high sides. Pour hot water into the larger dish so the water comes halfway up the sides of the corn pudding dish. Bake for 60 minutes or until set and the surface is browned. Remove from the oven and lift the corn soufflé from the baking pan.
The soufflé is the perfect combination of a light and delicate texture along side the fresh bite from the corn kernels. It is best enjoyed while still warm from the oven. Leftovers can be refrigerated and reheated the next day, but it is not advisable to freeze corn soufflé. Gather the ingredients. Preheat oven to 350 F.
A traditional souffle is made with white flour, milk, and eggs. This low carb version gluten-free, way lower in carbs, and more satisfying because of all the healthy fats. The key to a good keto souffle recipe, just like any good souffle recipe, is whisking, beating, and then beating some more.
When making a souffle, this even heating will result in a better rise that will stay up longer. Souffles cooked without the water bath in the same oven tend to deflate and fall much faster. Always use heavy oven mitts and extra care when removing a water bath from the oven.