Fresh Corn Souffle Food

CORN SOUFFLé

Steps:

• Preheat the oven to 350° and have ready a greased, 2 1/2 - 3-quart baking dish.
• Add the corn to a food processor or blender and pulse just until slightly broken up. Set aside until ready to use.
• Add flour, cornmeal, sugar, baking powder, and salt to a medium-sized mixing bowl and whisk to combine.
• In a large mixing bowl, whisk together the sour cream, half-and-half, melted butter, and egg. Then, add the dry ingredients and mix until just combined. Stir in the corn and chives.
• Transfer the batter to the prepared baking dish, smooth over the top, and cover with foil. Bake for 45 minutes, then uncover and bake 10 minutes more.
• Allow to cool slightly, serve, and enjoy!

FRESH CORN SOUFFLé

Steps:

• Butter a 2-quart round or oval baking dish (such as a 10- x 2-inch round) and coat with 2 ounces of the Gruyère or Comté. The cheese will not cover the inside of the baking dish completely. There will be gaps. For beating the egg whites, you can use a stand mixer, an electric hand mixer, or a manual rotary egg-beater.
• It's best to use a metal bowl. Wash the bowl and beater in hot soapy water; rinse well and dry. Bowl and beater must be grease-free. Adjust an oven rack to the lower third position and preheat the oven to 400 degrees.
• Put 4 tablespoons of the butter into a large skillet (12-inch) over medium heat. When hot, add the garlic and cook about 15 seconds, stirring with a wooden spoon. Add the corn, red bell pepper, and jalapeño and cook, stirring occasionally, until the peppers and corn are partly tender, 2 to 3 minutes. Take the pan off the heat and add 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Combine the milk and half and half in a medium heavy saucepan (3-quart) and bring to he boil over medium heat. Watch carefully so the liquid doesn't overflow the pan. Keep the liquid hot on low heat. (Or, just heat the milk and half and half in a 2-cup heatproof measure (such as Pyrex®) with pouring spout for 2 minutes in a microwave oven).
• In another medium saucepan (3-quart), melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Take the pan off the heat, wait a few seconds for the bubbling to subside, and pour in the hot liquid all at once.
• Whisk vigorously to make a smooth béchamel sauce. Return the pan to medium heat and bring to the boil, whisking constantly. Cook at the boil for 2 minutes until very thick. Off heat, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk the egg yolks in one or two at a time.
• Transfer the soufflé base to a large bowl. Stir it occasionally with a heatproof flexible spatula until tepid. The base must not be hot when you fold in the beaten egg whites and cheese.
• For the egg whites. Start beating on medium speed, and beat until the whites are frothy, about 1 minute. Add the cream of tartar or lemon juice-the acid stabilizes the whites-and continue beating until the whites form moist-looking peaks that stand up straight or curl just a tiny bit at their tips.
• Slowly tilt the bowl to make sure the whites are staying put. If they slide around, beat a few seconds longer. As soon as you can turn the bowl upside down with the whites staying put, they're beaten just right. Do not overbeat or the whites will be too stiff.
• Whisk about 1/4 of the whites into the tepid soufflé base just to lighten it. Gently fold in the remaining whites in two additions, followed by the cooled corn and peppers and 3 ounces of Gruyère or Comté. Be gentle to maintain as much air in the whites as possible.
• Scrape the soufflé batter into the prepared dish-it will be almost full. Sprinkle the remaining ounce of cheese on top and place the soufflé in the oven. Bake 30 minutes, until the soufflé has puffed up to double its volume and is well-browned on the top and sides. A wooden skewer plunged into the center of the soufflé should come out clean.
• Serve as soon as you can. But do not worry. The soufflé will not collapse. It will just settle a bit. Refrigerate leftovers. To reheat, cut the cold soufflé into slices and reheat each serving on a plate for 1 1/2 to 2 minutes in a microwave oven. Delicious!

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.

GRANDMA IRENE'S CORN SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• Heat a medium skillet over a medium/high flame and melt the butter. Add the onions and sweat until limp but not browned. In a large bowl combine the corn, broken-up crackers, eggs, milk, flour, baking powder, red peppers, parsley and cooked onions and stir well to combine. Season mixture with salt and pepper and scrape into a prepared 9 by 13-inch glass or ceramic casserole that has been sprayed with no-stick. Garnish with paprika, to taste. Cover with foil and bake for 25 minutes, then remove the foil and continue to bake for 30 minutes more. The souffle is ready when the top is golden brown and springs back to the light touch. Cool for 5 to 10 minutes and serve immediately, or reheat in a slow, 250 degrees F for 10 to 15 minutes.

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.

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.

SWEET CORN SOUFFLE

Steps:

• Whip eggs until frothy and light yellow, add the heavy cream. Combine the sugar, flour and salt and add to the eggs. Fold in all of the corn.
• Pour into a buttered casserole dish and dot with the butter. Bake at 350* for 45-60 minutes until set.

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.