Fresh Corn And Cheddar Cheese Souffle Food

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 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.

SPINACH AND CHEDDAR SOUFFLE

Steps:

• Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
• Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
• Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
• Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
• Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

CHEDDAR CORN SOUFFLé

Steps:

• Heat the oven to 400°F and position the rack in the center. Lightly butter the bottom and sides of a 1½-quart soufflé dish. Dust the soufflé dish with the Parmesan cheese (so that it adheres to the butter) and knock out the excess.
• Whisk together the salt, nutmeg, black pepper, and cayenne in a small bowl. Set aside.
• Warm the milk (do not boil it) in a medium saucepan over medium heat. Remove from the heat once tiny bubbles appear around the pan's perimeter.
• Melt the butter in a medium heavy-bottomed saucepan. Add the flour and whisk until completely combined, 2 to 3 minutes. Remove from the heat, wait 30 seconds, then slowly stream the milk into the butter mixture while whisking constantly. Continue whisking until smooth, and return to the heat. Cook until the mixture bubbles and becomes thick, 8 to 10 minutes. When bubbles appear, remove from the heat and whisk in the spice mixture. Continue stirring vigorously for about 1 minute to release some of the heat. Add the 5 egg yolks, one at a time, whisking after each addition. After all the yolks are completely incorporated, transfer the mixture to a large bowl.
• Whisk the 6 egg whites vigorously for 1 minute in another large bowl (or in the bowl of a standing mixer fitted with the whisk attachment). Sprinkle the cream of tartar over the whites and continue beating until the egg whites form stiff peaks.
• Fold one-third of the egg white mixture into the soufflé base. Add the cheddar cheese and corn, along with half of the remaining egg whites, and gently fold until almost incorporated. Gently fold in the remaining egg whites until completely but just incorporated.
• Transfer the entire mixture to the prepared soufflé dish. Run your thumb around the inside edge of the dish to wipe away any stray mixture (this will provide for an even rise), place the soufflé in the oven, and immediately reduce the oven temperature to 375°F. Bake for 30 to 35 minutes, or until the soufflé is puffy, slightly golden, and the center is just about set.
• Transfer the soufflé dish to a serving platter and serve immediately.

FRESH CORN AND CHEDDAR CHEESE SOUFFLE

Steps:

• Preheat to 400. Butter 8-cup souffle dish. Saute corn in 1 Tbsp butter, 3 minutes. Remove from heat. Melt 3 Tbsp butter in saucepan over medium heat. Add flour and stir 3 minutes. Gradually whisk in milk. Boil till ve3ry thick, stirring constantly, about 1 minute. Remove from heat. Whisk in yolks 1 at a time. Whisk in mustard and salt. Season with pepper. (Can be made 2 hours ahead. Dot top with butter and let stand at room temperature. Before continuing, rewarm over low heat till just lukewarm, stirring constantly.) Add corn, cheese and chives. Beat whites and pinch of salt till stiff but not dry. Stir 1/4 of whites into yolk mixture to lighten. Gently fold in remaining whites. Spoon into dish. Place in oven. Reduce temperature to 375 and bake till puffed and golden on top and souffle still moves slightly when top is gently touched, about 30 minutes. Serve hot.

CORN AND CHEDDAR SOUFFLE

Steps:

• Butter and flour 10-cup/2.5L souffle dish; set aside. (Alternatively, leave the pan ungreased if you want to make it gluten-free, it just makes it harder to clean out). Preheat oven to 425 degrees.
• Strip corn from cobs; discarding cobs, set aside.
• In saucepan, melt butter over medium heat; add cornmeal, salt, pepper, and nutmeg and cook, stirring, for 2 minutes. Slowly stir in milk and bring to boil; add corn and hot peppers and simmer over medium heat, stirring, for 5 minutes.
• Remove from heat; add cheese, stirring until melted. Scrape into large bowl. Stir in onions; whisk in egg yolks.
• In seperate bowl, beat egg whites with cream of tartar until stiff but not dry peaks have formed; fold one-third into cornmeal mixture. Gently fold in remaining whites. Scrape into prepared souffle dish.
• Place on middle rack of oven; reduce heat to 400.
• Bake until puffed and brown, 35-40 minutes.

CORN AND CHEESE SOUFFLE

Steps:

• Lightly butter the bottom of a 2 quart souffle dish. Set aside.
• Melt 1/3 cup butter in a heavy saucepan over low heat stirring constantly. gradually add milk; cook over medium heat, stirring constantly, until thickened.
• Add cheeses, stirring until melted.
• Stir in corn, garlic powder, and red pepper.
• Beat egg yolks at medium speed with an electric mixer until thick and pale.
• Stir into corn mixture.
• Combine egg whites and cream of tartar; beat at high speed until stiff peaks form; fold into souffle mixture.
• Spoon into prepared dish.
• Bake at 350F for 55 to 60 minutes.
• Serve right away.

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 SOUFFLE FROM PHILADELPHIA CREAM CHEESE

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.