Sweet Corn Souffle Recipes

SWEET CORN PUDDING

Steps:

• Preheat oven to 375 degrees F.
• Butter a glass 12 by 10-inch baking dish and set aside
• In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.

SWEET CORN SOUFFLE RECIPE - (4.4/5)

Steps:

• 1.Preheat oven to 350F. Prepare soufflé dishes with non-stick cooking spray. 2.In a small saucepan over low heat, bring milk to a simmer. Remove from heat. 3.In a separate saucepan, melt butter and sugar over medium low heat. When butter is melted and sugar dissolved, add flour all at once and briskly whisk it into butter until smooth. Make sure flour is completely absorbed. Continue whisking lightly until flour has cooked, another two to three minutes. 4.Add heated milk all at once to butter and flour and whisk until smooth. Continue to whisk about two minutes until mixture has thickened. Remove from heat. 5.After mixture has cooled for a few minutes, whisk in egg yolks only (reserve egg whites), one at a time. Then add seasonings and whisk to combine. 6.Add half of roasted corn to base and whisk to combine. 7.In bowl of a stand mixer fitted with whisk attachment, whisk egg whites and cream of tartar until egg whites form soft peaks. Add approximately 1 tablespoon of soufflé base to egg whites and fold in gently using a whisk or a rubber spatula. Fold in remaining egg whites to soufflé. 8.Transfer to prepared soufflé dishes and bake on a lined cookie sheet or half sheet pan on lowest pan in oven. Bake for approximately 25-28 minutes until soufflés have puffed and are golden brown. Serve immediately.

GRANDMA IRENE'S CORN SOUFFLE

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.

CORN SOUFFLE FROM SCRATCH

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.

ZUCCHINI & SWEET CORN SOUFFLE

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.

SWEET CORN SOUFFLE

Steps:

• Whip eggs until frothy and light yellow, add the heavy cream. Combine the sugar, flour and salt and add to the eggs. Fold in all of the corn.
• Pour into a buttered casserole dish and dot with the butter. Bake at 350* for 45-60 minutes until set.

CORN SOUFFLE

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.

SWEET CORN SOUFFLE

Steps:

• Preheat oven to 350°. Combine kernels and eggs in blender and puree until blended, should be thick. (about 10-15 seconds). Add butter, sugar and milk to mixture and gently mix until blended. Add 1/4 cup of cheese and mix briefly. Add salt and pepper to taste, and more sugar if needed. Should be a thick and creamy flavorful mixture. Pour into a baking pan/casserole/souffle dish stir in the remainder of the mozzarella cheese. If desired (not part of orginal recipe), top lightly with grated pecorino romano and bake at 350° for about 45 minutes, until brown. Let cool for about 15 minutes before cutting and serving. Serve warm. Enjoy!

CORN PUDDING SOUFFLE

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.