Corn Souffle Microwave Recipes

MICROWAVE CORN SOUFFLE

Steps:

• 1. Beat eggs, cornstarch, sugar, salt and pepper in a medium size bowl until well blended. Beat in corn and cream.
• 2. Pour into a 1 quart greased baking dish. Microwave on high for 7 minutes. Stir well, working from the outside of the dish. Cook 7 minutes more or until almost set in center.
• 3. Cover and let stand for 5 minutes.

CORN SOUFFLE

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.

CORN SOUFFLE

Steps:

• Preheat oven to 350 degrees.
• Microwave butter in medium microwaveable bowl on high 30 seconds or until melted.
• Add cream cheese, continue microwaving 15 seconds or until cream cheese is softened; stir until well blended.
• Add both corns, the muffin mix and eggs; mix well.
• Pour into greased 13x9-inch baking pan; sprinkle with cheese.
• Bake 40 minutes or until golden brown.
• Cool slightly.

CORN SOUFFLE

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.

CORN SOUFFLE (STOUFFER'S COPYCAT)

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.