CORN SOUFFLE
This Corn Souffle recipe is a fluffy, subtly sweet corn custard that's a perfect side dish for the holidays!
Provided by NeighborFood LLC
Categories Side dish
Time 1h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 184 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 394 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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.
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 (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 SOUFFLé RECIPE (CORN CASSEROLE)
This recipe for corn soufflé (also known as corn casserole) is the ultimate comfort food. It's easy to make and requires few ingredients. It's the perfect side dish for your Thanksgiving dinner - or whenever you want to make a dish everyone will love.
Provided by Lynette
Categories Side Dish
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 /2 Cup, Calories 234 kcal, Sugar 7 g, Sodium 376 mg, Fat 14 g, SaturatedFat 8 g, TransFat 0.3 g, Carbohydrate 25 g, Fiber 2 g, Protein 4 g, Cholesterol 45 mg, UnsaturatedFat 5 g
CORN SOUFFLE
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
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
SOUTHWEST CORN SOUFFLE
My kids don't care much for refried beans. I thought this recipe might be a good side dish alternative when we have tacos. From verybestbaking.com.
Provided by Pinay0618
Categories Corn
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 325°F Grease 1 1/2-quart baking dish. Chill small mixer bowl.
- MELT butter in large saucepan. Remove from heat. Stir in flour. Gradually stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Stir in corn, chiles, egg yolks and 1/2 cup cheese. Beat egg whites in chilled mixer bowl until stiff peaks form. Fold into corn mixture. Pour into prepared baking dish.
- BAKE for 50 to 55 minutes or until knife inserted near center comes out clean. Top with remaining cheese. Bake for additional 2 to 3 minutes or until cheese is melted.
Nutrition Facts : Calories 241.8, Fat 15.1, SaturatedFat 8.5, Cholesterol 142.7, Sodium 370.7, Carbohydrate 18, Fiber 0.4, Sugar 1.3, Protein 10.5
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
DELICIOUS CORN SOUFFLE
Creamy and delicious. Great to take to holiday dinners, barbecues, etc. This can be doubled successfully.
Provided by LizCl
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs until foamy. Beat in remaining ingredients.
- Pour into a greased 8 inch square baking dish.
- Bake in 400 degree oven for 35 minutes or until knife inserted comes out clean.
Nutrition Facts : Calories 322.6, Fat 20, SaturatedFat 11.5, Cholesterol 159.2, Sodium 530.8, Carbohydrate 32.8, Fiber 1.4, Sugar 10.2, Protein 6.7
CORN SOUFFLE
My favorite holiday recipe! I have started making it during the year because twice a year isn't enough for me! I even have my mother in law requesting it for family dinners!! The final product is impressive- just don't let them know how easy it really is! This is also really good the next day (if you have any leftovers). My dad puts a scoop of leftover corn souffle in his eggs! He swears by it but I'll just take his word for it!
Provided by naptime4julie
Categories Corn
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix eggs, cornbread mix, creamed corn, kernel corn and pimentos together in a Pyrex serving bowl; set aside.
- Sauté chopped green peppers and onions in butter until tender.
- Pour entire contents of pan (butter and all) on top of corn mixture.
- Do not stir into the corn mixture.
- Let it set on top of it.
- Gently spread it over casserole.
- Stir sour cream until it is somewhat spreadable.
- Gently spread over the butter, onion, green pepper mixture.
- If it mixes a little it is okay, just don't stir it together.
- Top with shredded cheese.
- Cover and bake at 400° for 30 minutes.
- Casserole should rise like a souffle and bubble around edges, cheese should be nicely browned.
- Make take lid off for the last 5 minutes but make sure to watch the cheese so it won't get too dark!
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