Easy Corn Souffle Recipe Recipe For Meatloaf

CORN SOUFFLE

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.

EASY CORN SOUFFLE

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.

CORN SOUFFLé

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.)

CORN SOUFFLé RECIPE (CORN CASSEROLE)

Steps:

• Prep: Butter the bottom of a 9x13 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 incorporated.
• Bake: Place in a preheated 350˚F oven and bake uncovered for 35-45 minutes or until the casserole is firm and golden brown.

CORN-TOPPED MEAT LOAF

Steps:

• In a small bowl, combine the egg, tomato juice, oats, onion, salt, chili powder and pepper. Crumble beef over mixture and mix well. Pat into an ungreased 5-3/4x3x2-in. loaf pan. Bake, uncovered, at 350° for 20 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in corn and cheese until cheese is melted. , Pour over meat loaf; top with green pepper strips. Bake 20-25 minutes longer or until meat is no longer pink and a thermometer reads 160°.

CORN STUFFED MEATLOAF

Steps:

• Preheat oven to 350.
• Mix ground beef, salt, pepper and chili powder.
• Pat out on waxed paper to 10x12 rectangle.
• Mix remaining ingredients and spread over meat.
• Roll up from long side and transfer to baking sheet.
• Bake at 350 1 hour to 1 hour 15 minutes.

CORNFLAKE MEAT LOAF

Steps:

• Mix; egg, milk worcestershire sauce, salt, pepper & celery seed together, add corn flakes, mix well.
• Add ground beef and pork, mix well.
• Pack mixture into a 9x5x3 loaf pan, cover with ketchup and bake at 350 for 1 hours.

EASY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.