Easy 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

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

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.

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 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 & 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 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.

CHEESE AND CORN SOUFFLE



Cheese and Corn Souffle image

Make and share this Cheese and Corn Souffle recipe from Food.com.

Provided by peppermintkitty

Categories     Cheese

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1 (16 ounce) can cream-style corn
1/3 cup milk
1/8 teaspoon salt
1/8 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1 1/2 cups shredded cheddar cheese
1/2 cup shredded provolone cheese
5 beaten egg yolks
5 stiffly beaten egg whites

Steps:

  • Preheat oven to 350 degrees.
  • In a medium skillet, melt butter or margarine and stir in flour blending until smooth.
  • Add corn, milk, salt, garlic salt and Worcestershire sauce.
  • Cook stirring constantly, until thickened.
  • Add cheeses.
  • Stir until melted.
  • Blend egg yolks into cheese sauce.
  • Cool slightly.
  • Gently fold egg whites into sauce just until blended.
  • Pour mixture into an ungreased 2-quart casserole.
  • Bake for 45-50 minutes or until puffed up and firm.

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