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 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 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
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
MADE-OVER CORN SOUFFLE
Low fat cottage cheese helps make this creamy, crowd-pleasing corn soufflé a Healthy Living recipe. That it's so easy to make is a bonus!
Provided by My Food and Family
Categories Dairy
Time 50m
Yield Makes 16 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Blend cottage cheese in blender until smooth; place in large bowl. Add remaining ingredients; mix just until blended.
- Pour into 13x9-inch baking dish sprayed with cooking spray.
- Bake 40 to 45 min. or until golden brown.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 2.5 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CHEESE AND CORN SOUFFLE
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
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.
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!
CORN & ONION SOUFFLE
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
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.
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