Corn Souffle Recipes

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CORN SOUFFLE FROM SCRATCH



Corn Souffle from Scratch image

I make this every year for our Thanksgiving dinner, 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.

Provided by MPORIS

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 8

Number Of Ingredients 6

2 (15.25 ounce) cans whole kernel corn
2 (15 ounce) cans creamed 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 souffle dish.
  • Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 51.7 g, Cholesterol 93.6 mg, Fat 4.2 g, Fiber 3.6 g, Protein 8.7 g, SaturatedFat 1.1 g, Sodium 699.7 mg, Sugar 13.9 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.

ZUCCHINI & SWEET CORN SOUFFLE



Zucchini & Sweet Corn Souffle image

As novice gardeners, my husband and I sowed zucchini seeds-15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. -Carol Ellerbroek, Gladstone, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 10

2 medium zucchini (about 1-1/2 pounds), shredded
2-1/2 teaspoons salt, divided
6 large eggs
2 medium ears sweet corn, husked
6 tablespoons butter
2 green onions, chopped
6 tablespoons all-purpose flour
1/4 teaspoon pepper
1-1/4 cups 2% milk
1/2 cup shredded Swiss cheese

Steps:

  • Place zucchini in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse and drain well; blot dry with paper towels. Meanwhile, separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with flour., Preheat oven to 350°. Place corn in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 3-5 minutes or until crisp-tender; drain. Cool slightly. Cut corn from cobs and place in a large bowl., In a large skillet, heat butter over medium-high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper and remaining salt until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Add to corn; stir in cheese., Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly., In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared dish. , Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 178 calories, Fat 12g fat (7g saturated fat), Cholesterol 152mg cholesterol, Sodium 599mg sodium, Carbohydrate 10g carbohydrate (3g 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 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

CORN SOUFFLé



Corn Soufflé image

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

2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (14.75 oz.) cream-style corn
1 pkg. (8.5 oz.) corn muffin mix
2 eggs
2 green onions, thinly sliced
1 cup KRAFT Shredded Cheddar Cheese

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

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 (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

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Top Asked Questions

How long does it take to cook corn souffle?
Any way you name it, this corn recipe delicious! Preheat oven to 350 degrees and lightly grease a 9" square baking dish. In a medium bowl, mix all ingredients together and bake for 50-60 minutes or until soufflé is nice and golden brown and the center is set.
What is a corn souffle?
This recipe for corn soufflé (also known as corn casserole) is the ultimate comfort food. It’s easy to make and requires few ingredients. It’s the perfect side dish for your Thanksgiving dinner – or whenever you want to make a dish everyone will love. Nothing says delicious side dish than a big hot scoop of corn casserole.
What do you put on a loaded corn souffle?
Loaded Corn Souffle: Sprinkle the top with crumbled bacon and chives. Spicy Corn Casserole: Omit vanilla. Add 1/2 teaspoon smoked paprika and a can of diced green chilies for mild heat or 2 finely chopped jalapenos for more heat. Cheesy Corn Casserole: Omit Vanilla.
How to make the best souffle dish?
Watch how to make this recipe. 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.

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