Delicious Corn Souffle Food

CORN SOUFFLE

Corn Souffle image

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

Yield 8

Number Of Ingredients 6

Ingredients

2 (15.25 ounce) cans whole kernel corn
2 (14.75 ounce) cans cream-style corn
4 tablespoons white sugar
4 tablespoons all-purpose flour
4 tablespoons milk
4 eggs

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 RECIPE

Corn Soufflé Recipe image

Corn soufflé is an elegant side dish that's delicious any time of the year. Pair it with turkey at Thanksgiving dinner or with your favorite grilled meats in the summer months.

Provided by Kristina Vanni

Categories Side Dish

Time 1h30m

Number Of Ingredients 10

Ingredients

3 cups fresh corn (from 4 to 5 ears of corn)
1/4 cup minced onion
2 cups heavy cream
1 cup half and half
3 eggs
3 egg yolks
1 1/2 tablespoon sugar
2 teaspoons salt
1 1/2 teaspoon freshly ground black pepper
1 teaspoon hot sauce

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.

Nutrition Facts : Calories 245 kcal, Carbohydrate 12 g, Cholesterol 160 mg, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, Sodium 412 mg, Sugar 6 g, Fat 20 g, UnsaturatedFat 0 g

CORN SOUFFLé

Corn Soufflé image

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

Ingredients

2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (14.75 oz.) cream-style corn
1 pkg. (8.5 oz.) corn muffin mix
2 eggs
2 green onions, thinly sliced
1 cup KRAFT Shredded Cheddar Cheese

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

RUTH'S CORN SOUFFLE

Ruth's Corn Souffle image

Make and share this Ruth's Corn Souffle recipe from Food.com.

Provided by Kellie in SLO

Categories Corn

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 ounce) can creamed corn
1/2 cup yellow cornmeal
1 teaspoon salt
1 cup sour cream
2 eggs
1 cup cheddar cheese, shredded
1/2 cup butter, melted
1 can diced ortega green chili

Steps:

Combine all ingredients in a bowl.
Pour into a 9x13 baking dish.
Bake in a 350 degree oven for 30 minutes or until a knife inserted comes out clean.

EASY CORN SOUFFLE

Easy Corn Souffle image

This is not only a flavorful souffle, it is also virtually impossible to fail with it!

Provided by patriciafulda

Categories Side Dish Vegetables Corn

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

1 teaspoon butter, softened
1 teaspoon all-purpose flour
1 (16.5 ounce) can cream-style corn
4 eggs, separated
⅛ teaspoon cayenne pepper
1 teaspoon cream of tartar

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.

Nutrition Facts : Calories 168.1 calories, Carbohydrate 22.3 g, Cholesterol 188.7 mg, Fat 6.5 g, Fiber 1.4 g, Protein 8.4 g, SaturatedFat 2.3 g, Sodium 406.8 mg, Sugar 4.1 g