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 SOUFFLE FROM PHILADELPHIA CREAM CHEESE
This light corn souffle with lots or corn and cheese is easy enough for weeknights and fancy enough for guests.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 1h5m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Mix butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well.
- Pour into 2-qt. casserole sprayed with cooking spray; top with Cheddar.
- Bake 45 to 50 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 20.9 g, Cholesterol 47.3 mg, Fat 10.3 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 5.3 g, Sodium 516 mg, Sugar 3.3 g
CORN PUDDING SOUFFLE
Good hot or cold! This corn casserole side dish is a cross between corn bread and pudding. It's moist and sweet and similar in texture to a spoon bread. I prefer this to traditional corn pudding as it is a bit firmer so you can slice it and it holds up well for a buffet supper. Another favorite way to enjoy it is to caramelize whole seeded plum tomatoes in a little bacon fat and serve those on top of a wedge of the corn pudding bread with a little bacon on the side.
Provided by Glitterik
Categories Potluck
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°.
- Butter a 9-inch iron skillet or a 7-by-11-inch baking dish.
- Whisk together the cornmeal, sugar, baking soda, and salt in a large bowl.
- Pulse the buttermilk, cream, eggs, and melted butter in a blender or food processor until smooth.
- Add the corn and pulse a few more times (the mixture should be lumpy with visible kernels).
- Whisk the buttermilk mixture into cornmeal mixture.
- Pour into a prepared skillet or baking dish.
- Bake 35 to 40 minutes, until the edges are golden brown and the center remains slightly jiggly.
- Transfer to a rack to cool.
- Serve warm or room temperature.
Nutrition Facts : Calories 297.2, Fat 18.1, SaturatedFat 9.8, Cholesterol 168.9, Sodium 540.1, Carbohydrate 26.9, Fiber 2.8, Sugar 6.3, Protein 10
NEW ORLEANS-STYLE SCALLOPED CORN
This colorful casserole is popular for family gatherings in many New Orleans homes. I started making it years ago, and now our grown sons include it on their own menus. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Add corn; heat through, stirring occasionally. Remove from heat., In a small bowl, whisk eggs, milk, sugar, pepper sauce, thyme, salt and pepper; add to corn mixture. Stir in crushed crackers and green onions., Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 194 calories, Fat 6g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 241mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
EASY CORN SOUFFLE
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
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
NEW ORLEANS CORN PUDDING SOUFFLE
a creamy buttery corn pudding with a "brulee" topping. This pudding may be made ahead without the topping, chilled, and reheated - and then the topping prepared just before serving!
Provided by Gohogsgirl
Categories Corn
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter and sugar together in a saucepan until butter is melted.
- Add flour and stir until combined.
- Remove pan from heat.
- Gradually stir in the cream, then add eggs, baking powder and salt.
- Mix well.
- Stir in corn and pour into a greased 2 quart baking dish.
- Bake at 350 for 45 minutes. The mixture should slightly "wobble" in the center.
- For the topping: Combine melted butter, brown sugar, and cinnamon
- Spread over baked souffle and broil for 5 (the topping will "harden" after it's removed from the oven).
Nutrition Facts : Calories 336.5, Fat 23.1, SaturatedFat 13.4, Cholesterol 164.3, Sodium 406.7, Carbohydrate 30.1, Fiber 2.2, Sugar 10, Protein 6.4
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