Corn Soufflé Food

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.

CORN SOUFFLE

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.

CORN SOUFFLé RECIPE

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• In a large bowl combine the fresh corn with the minced onion.
• In another large bowl whisk together the heavy cream, half and half, eggs, egg yolks, sugar, salt, freshly ground black pepper, and hot sauce.
• Fold the corn mixture into the cream and egg mixture.
• Pour into a 2-quart baking dish.
• Place the baking dish inside a large baking pan with high sides. Pour hot water into the larger dish so the water comes halfway up the sides of the corn pudding dish. Bake for 60 minutes or until set and the surface is browned.
• Remove from the oven and lift the corn soufflé from the baking pan. Allow the soufflé to cool for 10 to 15 minutes before serving.

CORN SOUFFLE

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.

GINA'S CORN SOUFFLE

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

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.

CORN SOUFFLE (STOUFFER'S COPYCAT)

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.

CORN SOUFFLé

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.

CHEESE AND CORN SOUFFLE

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 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.

CORNBREAD SOUFFLE - SIMPLE

Steps:

• Drain whole kernel corn, mix all ingredients together. Pour into greased baking dish.
• Bake at 375 for 1 hour.