DOUBLE BAKED STILTON AND CORN SOUFFLE
Steps:
- Preheat the oven to 400 degrees F. Butter and flour 1 large souffle dish or 4 to 6 individual ones with an 8 to 12 ounce capacity.
- Heat the milk in a saucepan over low heat. Melt the butter in a medium saucepan over medium heat, then add the flour, whisking until smooth and creamy. Cook about 3 minutes, until the mixture turns straw colored. Whisking, pour in the hot milk, and whisk constantly over medium heat until the mixture thickens, about 1 to 2 minutes.
- Remove from the heat and stir in the cheeses, 4 egg yolks, corn, and mustard. Season with salt and pepper, to taste. Set aside to cool 5 minutes. Whip the egg whites until soft peaks form, and then fold into the souffle mixture in thirds with a rubber spatula.
- Pour the mixture into the souffle dish or dishes, and then place them in a roasting pan. Pour hot water into the pan until it comes halfway up the sides of the dish. Bake 25 to 35 minutes for individual souffles, 35 to 45 minutes for large ones, until risen and slightly firmed. Serve immediately or let the souffles cool in the dish, then turn out, cover, and refrigerate. (The dish can be made up to this point up to 24 hours in advance.)
- If made ahead of time: to serve, arrange the turned out souffles in a baking dish, poke a hole in the top and pour a little heavy cream inside, then drizzle a little heavy cream over the top of each souffle, and bake at 400 degrees until hot and bubbly, about 10 minutes.
- Notes about the recipe: When I agreed to go to England to revitalize the flagging cuisine at Stapleford Park, a hotel owned by our friend Bob Payton, I had no idea what to expect. But having heard all the jokes about English cooking, I did wonder if they would like my food. As soon as I arrived in Melton Mowbray, a town dedicated to making strong, creamy Stilton cheese, we knew everything would be fine. The entire town of Melton Mowbray smells of Stilton, especially the fine cheeses of the firm of Tuxford & Tebbutt that may be what inspired me to cook with it so often, creating new lunch and supper dishes like this one. The richness of the local agricultural traditions quickly impressed me: the milk, butter, eggs, lamb, and vegetables were just as perfect and flavorful as the Stilton cheese. According to legend, Stilton was invented by a Mrs. Paulet in the 1700s. The cheese must be cylindrical, must ripen without ever being pressed, and must form its own coat or crust. Red Leicester, a vibrant orange, crumbly aged cheddar-style cheese, furthered our education in the best products of English kitchens. More words and warnings have been devoted to the making of souffles than any other cooking subject, but this one doesn't rise perilously high. An airy egg batter, fresh milk, and butter, savory cheese and, in this case, sweet corn kernels and a dash of mustard produce irresistible results. If you want to make your souffles even more luxurious, follow the reheating instructions by pouring a dollop of heavy cream inside each one for the last 10 minutes of cooking.
CHEESE SOUFFLE
Provided by Alton Brown
Time 1h
Yield 5 servings
Number Of Ingredients 12
Steps:
- Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
- Preheat oven to 375 degrees F.
- In a small saucepan, heat the butter. Allow all of the water to cook out.
- In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
- Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
- In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
- In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
- Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.
CHEDDAR-CORN SPOON BREAD
Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served -- and eaten -- with a spoon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
- In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
- Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.
CORN SOUFFLE
I make this every year, and my family always looks forward to having it. It's one of those recipes that looks like you've spent a lot of time on, but it's so easy to make. Originally submitted to ThanksgivingRecipe.com.
Provided by Mary Poris
Categories Side Dish Vegetables Corn
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well. Pour the mixture into a 2-quart baking dish.
- Bake for 1 to 1 1/2 hours.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 48.6 g, Cholesterol 93.6 mg, Fat 4.1 g, Fiber 3.4 g, Protein 8.4 g, SaturatedFat 1.1 g, Sodium 650.6 mg, Sugar 13.4 g
CORN SOUFFLE FROM PHILADELPHIA CREAM CHEESE
This light corn souffle with lots or corn and cheese is easy enough for weeknights and fancy enough for guests.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 1h5m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Mix butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well.
- Pour into 2-qt. casserole sprayed with cooking spray; top with Cheddar.
- Bake 45 to 50 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 20.9 g, Cholesterol 47.3 mg, Fat 10.3 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 5.3 g, Sodium 516 mg, Sugar 3.3 g
CORN AND CHEDDAR SOUFFLE
This is from the September 2008 Homemakers magazine. Our family has always enjoyed souffle and this was a twist on our usual. I really like the fresh corn but you could likely substitute frozen or canned in the off-season. Goes great with in-season asparagus or green beans, and fresh bread. Enjoy!
Provided by Kirstenht
Categories Corn
Time 1h10m
Yield 1 souflle, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Butter and flour 10-cup/2.5L souffle dish; set aside. (Alternatively, leave the pan ungreased if you want to make it gluten-free, it just makes it harder to clean out). Preheat oven to 425 degrees.
- Strip corn from cobs; discarding cobs, set aside.
- In saucepan, melt butter over medium heat; add cornmeal, salt, pepper, and nutmeg and cook, stirring, for 2 minutes. Slowly stir in milk and bring to boil; add corn and hot peppers and simmer over medium heat, stirring, for 5 minutes.
- Remove from heat; add cheese, stirring until melted. Scrape into large bowl. Stir in onions; whisk in egg yolks.
- In seperate bowl, beat egg whites with cream of tartar until stiff but not dry peaks have formed; fold one-third into cornmeal mixture. Gently fold in remaining whites. Scrape into prepared souffle dish.
- Place on middle rack of oven; reduce heat to 400.
- Bake until puffed and brown, 35-40 minutes.
Nutrition Facts : Calories 520.1, Fat 34.9, SaturatedFat 19, Cholesterol 395.5, Sodium 1043.8, Carbohydrate 30.4, Fiber 3.6, Sugar 5, Protein 25
CHEDDAR CORN SOUFFLE
Steps:
- Preheat oven to 400 butter ramekins, dust with parmesan make bechamel add spices,add yolks one at a time and mix well, set aside beat whites with cr tartar until stiff peaks Mix one third white into yolk mixture, add cheese and corn and 1/2of whites, fold in rest of whites divide among ramekins, clean edges. place in oven and immed turn oven to 375. Bake for 30'
CHEDDAR CORN SOUFFLé
From Matt Lewis and Renato Poliafito's Baked Elements: "Yes, this incredibly rich, creamy, Cheddar Corn Soufflé can be served as a dessert-a studious, old-school, cheese course. It can also be served as an appetizer. Or as a side. Or, less typically, as a main course. We actually encourage you, if you are feeling full of morning pep, to try it our on unsuspecting breakfast or brunch guests. Fact is, we really don't care when you serve this multipurpose concoction, we just encourage you to make it often. Our riff on this venerable dish is punched up with the decidedly unsubtle extra-sharp cheddar (we have classic macaroni and cheese on the brain) and a handful of corn-the two flavors complement each other well, and the corn adds a bright burst of texture. Finally, we think our perfectly golden Cheddar Corn Soufflé is one of those dishes that fancifies the mood with little effort, and everyone knows we could use a bit more fancy in our lives."
Provided by Culture Cheese
Number Of Ingredients 12
Steps:
- Heat the oven to 400°F and position the rack in the center. Lightly butter the bottom and sides of a 1½-quart soufflé dish. Dust the soufflé dish with the Parmesan cheese (so that it adheres to the butter) and knock out the excess.
- Whisk together the salt, nutmeg, black pepper, and cayenne in a small bowl. Set aside.
- Warm the milk (do not boil it) in a medium saucepan over medium heat. Remove from the heat once tiny bubbles appear around the pan's perimeter.
- Melt the butter in a medium heavy-bottomed saucepan. Add the flour and whisk until completely combined, 2 to 3 minutes. Remove from the heat, wait 30 seconds, then slowly stream the milk into the butter mixture while whisking constantly. Continue whisking until smooth, and return to the heat. Cook until the mixture bubbles and becomes thick, 8 to 10 minutes. When bubbles appear, remove from the heat and whisk in the spice mixture. Continue stirring vigorously for about 1 minute to release some of the heat. Add the 5 egg yolks, one at a time, whisking after each addition. After all the yolks are completely incorporated, transfer the mixture to a large bowl.
- Whisk the 6 egg whites vigorously for 1 minute in another large bowl (or in the bowl of a standing mixer fitted with the whisk attachment). Sprinkle the cream of tartar over the whites and continue beating until the egg whites form stiff peaks.
- Fold one-third of the egg white mixture into the soufflé base. Add the cheddar cheese and corn, along with half of the remaining egg whites, and gently fold until almost incorporated. Gently fold in the remaining egg whites until completely but just incorporated.
- Transfer the entire mixture to the prepared soufflé dish. Run your thumb around the inside edge of the dish to wipe away any stray mixture (this will provide for an even rise), place the soufflé in the oven, and immediately reduce the oven temperature to 375°F. Bake for 30 to 35 minutes, or until the soufflé is puffy, slightly golden, and the center is just about set.
- Transfer the soufflé dish to a serving platter and serve immediately.
CORN SOUFFLé
Serve the perfect side dish for any special dinner with our tasty Corn Soufflé! Reminiscent of home-style cornbread, this Corn Soufflé is delicious and fluffy. Watch this video to learn how to make Corn Souffle perfectly each time.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Mix butter and cream cheese in large bowl until blended. Add next 5 ingredients; mix well.
- Pour into 2-qt. casserole sprayed with cooking spray; top with cheddar.
- Bake 50 to 55 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.8527 g, Sugar 0 g, Protein 5 g
CHEESE AND CORN SOUFFLE
Make and share this Cheese and Corn Souffle recipe from Food.com.
Provided by peppermintkitty
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a medium skillet, melt butter or margarine and stir in flour blending until smooth.
- Add corn, milk, salt, garlic salt and Worcestershire sauce.
- Cook stirring constantly, until thickened.
- Add cheeses.
- Stir until melted.
- Blend egg yolks into cheese sauce.
- Cool slightly.
- Gently fold egg whites into sauce just until blended.
- Pour mixture into an ungreased 2-quart casserole.
- Bake for 45-50 minutes or until puffed up and firm.
CORN & ONION SOUFFLE
I swapped out my old cheese souffle for one with corn. If you're souffle-challenged, it helps to use smaller ramekins instead of one big dish. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with 2 tablespoons cornmeal., Preheat oven to 350°. Place corn, milk and sugar in a blender; cover and process until smooth. Add cream and melted butter; cover and process 15-30 seconds longer., In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in corn mixture, cream cheese, 1 teaspoon salt, pepper and remaining cornmeal until heated through. Remove to a large bowl., Whisk a small amount of hot mixture into egg yolks; return all to bowl, whisking constantly., In a large bowl, beat egg whites with baking soda and remaining salt on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into corn mixture. Fold in remaining egg whites. Transfer to prepared dish., Bake 45-50 minutes or until the top is deep golden brown and puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 325 calories, Fat 25g fat (13g saturated fat), Cholesterol 174mg cholesterol, Sodium 463mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
RED PEPPER CORNMEAL SOUFFLE
I use the vegetables from our garden in all my cooking. Dotted with parsley and red pepper, this souffle is a favorite. -Janet Eckhoff, Woodland, California
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion and red pepper in butter until tender. Add the milk. Bring to a boil. Gradually whisk in cornmeal; whisk constantly until thickened, about 5 minutes. Add the cheese, parsley, 1/2 teaspoon salt and pepper. Add 1 cup cornmeal mixture to the egg yolks; mix well. Return all to saucepan., In a large bowl, beat egg whites, cream of tartar and remaining salt until stiff peaks form. Fold into the cornmeal mixture. Transfer to a greased 2-qt. souffle dish. , Bake at 375° until golden brown, for 35-40 minutes.
Nutrition Facts : Fat 11 g fat (7 g saturated fat), Cholesterol 77 mg cholesterol, Sodium 427 mg sodium, Carbohydrate 14 g carbohydrate, Fiber 1 g fiber, Protein 9 g protein.
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