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 SCRATCH
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
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
CORNBREAD SOUFFLE - SIMPLE
The best thing about this recipe is that it is quick and yummy. I have had many people request this recipe after they have tried it.
Provided by Via668
Categories Breads
Time 1h5m
Yield 6-12 serving(s)
Number Of Ingredients 6
Steps:
- Drain whole kernel corn, mix all ingredients together. Pour into greased baking dish.
- Bake at 375 for 1 hour.
Nutrition Facts : Calories 510.2, Fat 29.7, SaturatedFat 9.2, Cholesterol 52.9, Sodium 1117, Carbohydrate 57.6, Fiber 5, Sugar 12.3, Protein 8.6
GINA'S CORN SOUFFLE
Provided by Patrick and Gina Neely : Food Network
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
CORNBREAD SOUFFLE
This lovely cornbread souffle is the perfect light lunch along with a salad; but it also makes a great theatrical start to a special dinner.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Butter six 4-ounce souffle ramekins with the melted butter using a pastry brush with an upward motion. Sprinkle the 1 tablespoon Parmesan into the 6 ramekins to coat. Run a finger around the inside lip of the ramekins to clean off any excess, so that the souffle rises more evenly.
- Mix 1/2 cup milk with the cornmeal in a small bowl. Bring the remaining cup milk and the remaining 2 tablespoons butter to a boil over medium heat in a small pot, then add the cornmeal mixture and cook, stirring constantly, until thickened, about 2 minutes. Let cool slightly, then mix in the egg yolks, salt, cayenne and the remaining 1/4 cup Parmesan. Beat the egg whites in a large bowl with an electric mixer, on medium-high speed until they hold soft peaks.
- Gently fold the egg whites into the cornmeal mixture and divide among the prepared ramekins. Put them on a baking sheet and bake until they have puffed and risen and the tops are browned and firm, about 25 minutes. Serve hot within 5 to 10 minutes (the souffles may deflate slightly).
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.
CORN SOUFFLE (STOUFFER'S COPYCAT)
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
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 AND SPINACH SOUFFLE
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
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.
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
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