Cornbread Souffle Simple Food

CORNBREAD SOUFFLE - SIMPLE

Steps:

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

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.

CORN SOUFFLE

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!

CORNBREAD SOUFFLE

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).

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 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 (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.

JIFFY CORN CASSEROLE (5 INGREDIENTS) EASY & DELICIOUS!

Steps:

• Mix all ingredients and pour into (greased or sprayed with cooking spray) 8x8" casserole dish.
• Cook uncovered for 55-60 minutes at 350 degrees.

CORN & ONION SOUFFLE

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.

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 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.

EASY CORN SOUFFLE

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.