Classic Corn Souffle Recipes

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CORN SOUFFLé



Corn Soufflé image

Easy corn casserole for the holidays, made with corn muffin mix, canned corn, egg, butter and sour cream, a favorite holiday side dish.

Provided by Kelly | the hungry bluebird

Categories     Side Dish

Time 1h

Number Of Ingredients 6

1 15-oz. can whole kernel corn (drained)
1 15-oz. can cream-style corn
1 egg (lightly beaten)
4 tablespoons butter (melted)
1 cup sour cream
1 8 1/2 oz box corn muffin mix

Steps:

  • Preheat oven to 350 º
  • Lightly butter a 2-quart casserole dish.
  • Combine all ingredients and mix well. Pour into casserole dish and bake 45 - 55 minutes, until set but not too firm and dry. (It depends on the shape/size of your casserole dish. A deeper dish takes longer.)

Nutrition Facts : Calories 312 kcal, ServingSize 1 serving

CORN SOUFFLE



Corn Souffle image

This Corn Souffle recipe is a fluffy, subtly sweet corn custard that's a perfect side dish for the holidays!

Provided by NeighborFood LLC

Categories     Side dish

Time 1h

Number Of Ingredients 10

4 large eggs
1/4 cup unsalted butter, melted and cooled
1/4 cup granulated sugar
1/2 cup milk
4 Tablespoons cornstarch
4 Tablespoons cornmeal
1 (15.25 oz) can corn kernels, drained (or 1 1/2 cups fresh or frozen corn kernels)
2 (14.75 oz) cans cream style corn
1 teaspoon salt
1/2 teaspoon vanilla

Steps:

  • Preheat the oven to 400 degrees. Grease a 9 x 13 inch casserole dish or a 3 quart flat oval baking dish.
  • In a large bowl, lightly beat the eggs with a whisk. Whisk in the butter and sugar.
  • In another bowl or large measuring cup, whisk together the milk, cornstarch, and cornmeal until smooth. Add to the egg mixture and whisk until well combined.
  • Add the corn kernels, cream corn, salt, and vanilla and stir until combined.
  • Pour the mixture into the prepared pan and bake for 45 minutes to 1 hour, or until the top is lightly browned and the souffle is set. Serve immediately.

Nutrition Facts : Calories 184 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 394 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CORN SOUFFLé



Corn Soufflé image

You'll love this fresh take on Corn Soufflé with its unequivocal corn flavor, and a smooth, decadently creamy texture! An easy-make Thanksgiving side dish!

Provided by Kelly Anthony

Categories     Side Dish

Time 1h10m

Number Of Ingredients 11

2 (15 ounce) cans corn, drained
1/2 cup all-purpose flour
1/2 cup finely ground cornmeal
2 tablespoons granulated sugar
2 teaspoons baking powder
3/4 teaspoon fine sea salt
3/4 cup sour cream
1/2 cup unsalted butter, melted and cooled
1/2 cup half-and-half
1 large egg
1 teaspoon minced chives ((optional))

Steps:

  • Preheat the oven to 350° and have ready a greased, 2 1/2 - 3-quart baking dish.
  • Add the corn to a food processor or blender and pulse just until slightly broken up. Set aside until ready to use.
  • Add flour, cornmeal, sugar, baking powder, and salt to a medium-sized mixing bowl and whisk to combine.
  • In a large mixing bowl, whisk together the sour cream, half-and-half, melted butter, and egg. Then, add the dry ingredients and mix until just combined. Stir in the corn and chives.
  • Transfer the batter to the prepared baking dish, smooth over the top, and cover with foil. Bake for 45 minutes, then uncover and bake 10 minutes more.
  • Allow to cool slightly, serve, and enjoy!

Nutrition Facts : Calories 250 kcal, Carbohydrate 18 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 68 mg, Sodium 252 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

CORN SOUFFLé RECIPE



Corn Soufflé Recipe image

Corn soufflé is an elegant side dish that's delicious any time of the year. Pair it with turkey at Thanksgiving dinner or with your favorite grilled meats in the summer months.

Provided by Kristina Vanni

Categories     Side Dish

Time 1h30m

Number Of Ingredients 10

3 cups fresh corn (from 4 to 5 ears of corn)
1/4 cup minced onion
2 cups heavy cream
1 cup half and half
3 eggs
3 egg yolks
1 1/2 tablespoon sugar
2 teaspoons salt
1 1/2 teaspoon freshly ground black pepper
1 teaspoon hot sauce

Steps:

  • Gather the ingredients. Preheat oven to 350 F.
  • In a large bowl combine the fresh corn with the minced onion.
  • In another large bowl whisk together the heavy cream, half and half, eggs, egg yolks, sugar, salt, freshly ground black pepper, and hot sauce.
  • Fold the corn mixture into the cream and egg mixture.
  • 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. Allow the soufflé to cool for 10 to 15 minutes before serving.

Nutrition Facts : Calories 245 kcal, Carbohydrate 12 g, Cholesterol 160 mg, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, Sodium 412 mg, Sugar 6 g, Fat 20 g, UnsaturatedFat 0 g

GRANDMA IRENE'S CORN SOUFFLE



Grandma Irene's Corn Souffle image

Provided by Food Network

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
4 sprigs green onions, chopped with tops
1 (14-ounce) can white cream-style corn
1 (14-ounce) can yellow cream-style corn
1 tube (1/4-pound) "unsalted" soda crackers, pulverized
2 eggs, lightly beaten
1/4 cup milk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
5 ounces chopped roasted red peppers
1/4 cup chopped flat-leaf parsley
Salt and pepper
Ground paprika, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a medium skillet over a medium/high flame and melt the butter. Add the onions and sweat until limp but not browned. In a large bowl combine the corn, broken-up crackers, eggs, milk, flour, baking powder, red peppers, parsley and cooked onions and stir well to combine. Season mixture with salt and pepper and scrape into a prepared 9 by 13-inch glass or ceramic casserole that has been sprayed with no-stick. Garnish with paprika, to taste. Cover with foil and bake for 25 minutes, then remove the foil and continue to bake for 30 minutes more. The souffle is ready when the top is golden brown and springs back to the light touch. Cool for 5 to 10 minutes and serve immediately, or reheat in a slow, 250 degrees F for 10 to 15 minutes.

GINA'S CORN SOUFFLE



Gina's Corn Souffle image

Provided by Patrick and Gina Neely : Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

5 tablespoons butter, plus more for baking dish
1/2 medium onion, chopped fine
2 cloves garlic, minced
3 cups fresh whole corn kernels (thawed, if frozen)
Kosher salt and freshly ground black pepper
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
2 cups half-and-half
5 large eggs
1 cup grated extra-sharp white Cheddar

Steps:

  • Preheat the oven to 400 degrees F.
  • Coat the bottom and sides of a round 2 quart souffle dish with butter.
  • Melt the butter in a medium-sized saucepan over medium heat. Add the onion and garlic and saute until tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 more minute. Add the flour and stir until it becomes light blonde in color, about 2 more minutes. Add the half-and-half and whisk until the mixture becomes smooth and thickened. Remove from the heat.
  • Beat the eggs in a large bowl. Temper the eggs into the corn mixture, then stir in the cheese. Pour the mixture into the buttered souffle dish. Bake for 35 minutes. Remove from the oven and serve.

EASY CORN SOUFFLE



Easy Corn Souffle image

This is not only a flavorful souffle, it is also virtually impossible to fail with it!

Provided by patriciafulda

Categories     Side Dish     Vegetables     Corn

Time 40m

Yield 4

Number Of Ingredients 6

1 teaspoon butter, softened
1 teaspoon all-purpose flour
1 (16.5 ounce) can cream-style corn
4 eggs, separated
⅛ teaspoon cayenne pepper
1 teaspoon cream of tartar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess.
  • Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth.
  • Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated.
  • Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish.
  • Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.

Nutrition Facts : Calories 168.1 calories, Carbohydrate 22.3 g, Cholesterol 188.7 mg, Fat 6.5 g, Fiber 1.4 g, Protein 8.4 g, SaturatedFat 2.3 g, Sodium 406.8 mg, Sugar 4.1 g

CLASSIC CHEESE SOUFFLè



Classic Cheese Soufflè image

Enjoy a tasty cheese and egg classic with all the Betty Crocker tips to make your baking a success!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h18m

Yield 4

Number Of Ingredients 9

1/4 cup butter or margarine
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard
Dash of ground red pepper (cayenne)
1 cup milk
1 cup Cheddar cheese (4 ounces)
3 eggs, separated
1/4 teaspoon cream of tartar

Steps:

  • Heat oven to 350°F. Butter 1-quart soufflé dish or casserole. Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of dish. Butter one side. Secure foil band, buttered side in, around top edge of dish.
  • Melt butter in 2-quart saucepan over medium heat. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
  • Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry; set aside. Beat egg yolks in small bowl on high speed about 3 minutes or until very thick and lemon colored; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish.
  • Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide soufflé into sections with 2 forks. Serve immediately.

Nutrition Facts : Calories 330, Carbohydrate 10 g, Cholesterol 225 mg, Fat 3, Fiber 0 g, Protein 15 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 620 mg

CLASSIC BAKED CORN PUDDING



Classic Baked Corn Pudding image

Creamy corn bakes into old-fashioned comfort food. This cheesy version is a mainstay for many family gatherings.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 16

Number Of Ingredients 12

1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded Cheddar cheese (8 oz)
2 bags (12 oz) frozen corn, thawed, drained
1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4 cup Progresso™ plain bread crumbs
3 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
  • In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
  • Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 244.9, Carbohydrate 14.5 g, Cholesterol 111.3 mg, Fat 1 1/2, Fiber 0.7 g, Protein 9.6 g, SaturatedFat 9.5 g, ServingSize 1 Serving, Sodium 249.7 mg, Sugar 4.2 g, TransFat 0 g

CORN SOUFFLE



Corn Souffle image

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

2 (15.25 ounce) cans whole kernel corn
2 (14.75 ounce) cans cream-style corn
4 tablespoons white sugar
4 tablespoons all-purpose flour
4 tablespoons milk
4 eggs

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

CLASSIC CORN SOUFFLé RECIPE



Classic Corn Soufflé Recipe image

Look no further than our Classic Corn Soufflé Recipe for a great special occasion side dish! Beaten egg whites help our corn soufflé recipe rise high. Top your soufflé off with a sprinkle of fresh chopped parsley to add a pop of color and flavor.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield Makes 6 servings.

Number Of Ingredients 9

1 pkg. (10 oz.) frozen corn
3 Tbsp. MINUTE Tapioca
2 Tbsp. finely chopped onions
2 Tbsp. butter or margarine
1/4 tsp. salt
1/8 tsp. black pepper
1 cup milk
1 Tbsp. chopped fresh parsley
3 eggs, separated

Steps:

  • Preheat oven to 350°F. Cook corn as directed on package; drain well. Meanwhile, mix tapioca, onions, butter, salt, pepper and milk in medium saucepan. Let stand 5 min. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat; stir in parsley.
  • Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat egg yolks in large bowl on high speed until thick and lemon colored. Gradually add tapioca mixture, beating on low speed after each addition until well blended. Return to saucepan. Cook on low heat until very thick, stirring constantly. Add corn; mix well. Gently stir in egg whites.
  • Spoon into 1-1/2-qt. casserole dish. Place dish in large baking pan, then place in oven. Carefully pour boiling water into baking pan to come 1 inch up side of baking dish.
  • Bake 50 min. or until center is set.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 105 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

CORN SOUFFLE (STOUFFER'S COPYCAT)



Corn Souffle (Stouffer's Copycat) image

Make and share this Corn Souffle (Stouffer's Copycat) recipe from Food.com.

Provided by princess buttercup

Categories     Corn

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 eggs
2 tablespoons cornstarch
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash nutmeg
1 (14 -16 ounce) can creamed corn (14-16 oz size)
1/2 cup sour cream
1/2 cup milk

Steps:

  • With electric mixer beat eggs until foamy.
  • Beat in remaining ingredients.
  • Pour into greased 8" square baking dish.
  • Bake on center rack of preheated 400~ oven 35 minutes or until knife inserted comes out clean.

Nutrition Facts : Calories 235.2, Fat 10.1, SaturatedFat 5.3, Cholesterol 122.7, Sodium 517.4, Carbohydrate 32.3, Fiber 1.4, Sugar 10, Protein 6.9

CORN & ONION SOUFFLE



Corn & Onion Souffle image

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

6 large eggs
2 tablespoons plus 1/2 cup cornmeal, divided
2 cups fresh or frozen corn (about 10 ounces), thawed
2 cups 2% milk
1 tablespoon sugar
3/4 cup heavy whipping cream
1/2 cup butter, melted
1 tablespoon canola oil
1 cup chopped sweet onion
3 ounces cream cheese, softened
1 teaspoon plus 1/8 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
1/8 teaspoon baking soda

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.

CORN SOUFFLE



Corn Souffle image

This recipe came from my aunt who is a fabulous cook! She made this every year for Thanksgiving and I use it for any special occasion. The recipe can easily be cut in half to feed about 6-8 people. I have also used fat free sour cream with no difference in taste.

Provided by Holly in Florida

Categories     Corn

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 5

1/2 cup butter or 1/2 cup margarine
2 boxes Jiffy corn muffin mix
16 ounces sour cream
2 cans creamed corn
4 eggs

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the 1/2 cup of butter in a large casserole dish in the microwave.
  • Mix the remaining ingredients in a large bowl until moistened.
  • Pour into the casserole dish.
  • Bake for 45 minutes to an hour or until it is golden brown on top.
  • Bake a little longer for a more cake-like consistency or a little less if you want it more like a pudding.

Nutrition Facts : Calories 473.2, Fat 26.8, SaturatedFat 13.5, Cholesterol 124.6, Sodium 816.2, Carbohydrate 52.5, Fiber 4.3, Sugar 14.7, Protein 8.7

CORN AND SPINACH SOUFFLE



Corn and Spinach Souffle image

This is an easy, foolproof souffle- you just need to make sure the vegetables and sauce are cool before adding the eggs. I've made this many times for guests and always receive compliments, even from people who don't like spinach.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1-3/4 cups fresh or frozen corn, cooked
1-1/4 cups chopped cooked spinach (well drained)
1/4 cup butter
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
3/4 cup evaporated milk
3 eggs, lightly beaten
1 tablespoon chopped pimientos
2 teaspoons dried minced onion

Steps:

  • Combine corn and spinach; set aside. In a saucepan over low heat, melt butter. Add flour and stir to make a smooth paste. Stir in salt. Gradually add milk; cook, stirring constantly, until thickened. Cool. Combine eggs, pimientos and onion; fold into cooled butter mixture. Fold in corn and spinach. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 45-50 minutes or until done. Slice to serve.

Nutrition Facts : Calories 152 calories, Fat 10g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 571mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

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From clickamericana.com


SWEET CORN SOUFFLé - DOUG BAKES
2021-06-11 Instructions. Preheat the oven to 350 degrees and spray 6 6" soufflé dishes with nonstick cooking spray. In a 2 quart saucepan, combine 1 cup of corn, 1/2 cup of cream, sugar, and salt. Using a knife, split the vanilla bean down the center, scrape the seeds into the saucepan with the pod, and Bring it all to a simmer and cook for 5 minutes.
From dougbakes.com


CORN SOUFFLé - DELICIOUS LITTLE BITES
2021-09-08 Preheat oven to 350°F. Spray a 13 x 9 casserole dish or 10-inch cast iron skillet with non-stick cooking spray. Combine the Jiffy mix, creamed corn, corn, melted butter, sour cream and eggs in a large mixing bowl, Stir until well combined. Spread the batter evenly into the prepared casserole dish.
From deliciouslittlebites.com


EASY CORN SOUFFLé - LOVELY LITTLE KITCHEN
2014-11-14 Preheat the oven to 350 degrees. Spray an square baking pan with nonstick spray. In a large bowl, mix together by hand melted butter, sour cream, both cans of corn, and eggs. Add in the cornbread and mix until incorporated. Pour the batter into the baking dish and bake for 55-60 minutes, or until a toothpick inserted into the center comes out ...
From lovelylittlekitchen.com


EASY CORN SOUFFLé RECIPE - MY FORKING LIFE
2019-08-01 Instructions. Preheat your oven to 350 degrees Fahrenheit. Grease a 8×8 baking dish and set aside. In a large bowl, whisk the eggs. Add remaining ingredients and stir until combined. Pour into baking dish and bake in preheated oven for 35-40 minutes or until the top is golden and a toothpick comes out clean.
From myforkinglife.com


SERRANO CORN SOUFFLé | CORN SOUFFLE RECIPE | CORN SOUFFLE
Instructions. In a medium mixing bowl, combine the corn, onion, eggs, yogurt, serrano, oil, salt, pepper and blend together well. Pour into a baking dish coated with cooking spray. Bake in a preheated 400 oven about 35-40 minutes or until a toothpick comes clean from the center. Remove and garnish with the chives and parsley.
From allyskitchen.com


CORN SOUFFLé RECIPE (CORN CASSEROLE) - CLEVERLY SIMPLE
2021-11-17 Instructions for How to Make Corn Soufflé. Prep: Butter the bottom of a 9×13 baking dish. Preheat oven to 350˚ F. Combine: Whisk the egg in the casserole dish. Mix in both the regular corn (drained) and the cream corn. Then stir in the sour cream and cornbread mix. Pour in the melted butter into the mixture and mix until everything is well ...
From cleverlysimple.com


BASIC CORN SOUFFLE RECIPE - YOUTUBE
You’re not the only one.But because your guests loved your meal, they might appreciate having a light dessert. A souffle is a light, fluf... Got a Sweet toothe? You’re not the only one.But ...
From youtube.com


CORN SOUFFLE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
Inquiries Related to corn souffle recipe That People Also Ask. Users searching corn souffle recipe will probably have many other questions related to it. Currently, there are 20 results released and the latest one is updated on 08 Nov 2021. The above search results can partly answer users' queries, however, there will be many other problems ...
From therecipes.info


CORN SOUFFLE RECIPE | MYRECIPES
Directions. HEAT oven to 350ºF. 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. Add 2 sliced green onions to batter before pouring into prepared casserole.
From myrecipes.com


CORN SOUFFLé - EVERY KITCHEN TELLS A STORY
2016-11-15 Preheat oven to 350 degrees. Grease dish and set aside. In a large bowl, mix all ingredients together until combined. Pour corn mixture into prepared dish. Bake for 45-50 minutes or until a knife inserted in center comes out clean.
From everykitchentellsastory.com


STOUFFER'S CLASSIC CORN SOUFFLé REVIEW - FREEZER MEAL FRENZY
We’d describe this as sweetened cream corn with the consistency of scrambled eggs. And that, in fact, is pretty much exactly what this is. One box of this contains two and a half servings. Since a serving has 150 calories (40 from fat) and 450 mg of sodium, that means the full box has 375 calories (100 from fat) and a whopping 1,125 mg of sodium.
From freezermealfrenzy.com


RECIPE FOR CORN PUDDING SOUFFLE - THERESCIPES.INFO
Spray or butter a 9 x 9 inch baking dish with cooking spray. Drain the corn well. [The corn needs to be very well drained to prevent the custard from separating.] In a small saucepan over medium-high, melt ½ …
From therecipes.info


CREAMY CORN PUDDING SOUFFLé RECIPE : TARGET RECIPES | CORN …
Featuring whole kernel sweet corn, crispy crumbled bacon and chive-and-onion cream cheese, this dish is as creamy and comforting as they come, and it can be yours with a minimum of effort. That’s right, 10 minutes of prep is all this side requires. So next time you’ve got a full oven and a full house, turn to this set-it-and-forget-it side!
From pinterest.com


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