SWEET CORN SOUFFLE RECIPE - (4.4/5)
Provided by CandyH
Number Of Ingredients 9
Steps:
- 1.Preheat oven to 350F. Prepare soufflé dishes with non-stick cooking spray. 2.In a small saucepan over low heat, bring milk to a simmer. Remove from heat. 3.In a separate saucepan, melt butter and sugar over medium low heat. When butter is melted and sugar dissolved, add flour all at once and briskly whisk it into butter until smooth. Make sure flour is completely absorbed. Continue whisking lightly until flour has cooked, another two to three minutes. 4.Add heated milk all at once to butter and flour and whisk until smooth. Continue to whisk about two minutes until mixture has thickened. Remove from heat. 5.After mixture has cooled for a few minutes, whisk in egg yolks only (reserve egg whites), one at a time. Then add seasonings and whisk to combine. 6.Add half of roasted corn to base and whisk to combine. 7.In bowl of a stand mixer fitted with whisk attachment, whisk egg whites and cream of tartar until egg whites form soft peaks. Add approximately 1 tablespoon of soufflé base to egg whites and fold in gently using a whisk or a rubber spatula. Fold in remaining egg whites to soufflé. 8.Transfer to prepared soufflé dishes and bake on a lined cookie sheet or half sheet pan on lowest pan in oven. Bake for approximately 25-28 minutes until soufflés have puffed and are golden brown. Serve immediately.
CORN SOUFFLE
This recipe came from my aunt who is a fabulous cook! She made this every year for Thanksgiving and I use it for any special occasion. The recipe can easily be cut in half to feed about 6-8 people. I have also used fat free sour cream with no difference in taste.
Provided by Holly in Florida
Categories Corn
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 473.2, Fat 26.8, SaturatedFat 13.5, Cholesterol 124.6, Sodium 816.2, Carbohydrate 52.5, Fiber 4.3, Sugar 14.7, Protein 8.7
SWEET CORN SOUFFLE
A friend shared this recipe with me....it was given to her by a friend who is a chef. It is a wonderful custard-like side dish. I have not made this but will be making this for Thanksgiving dinner this year, we love corn anything in our house!!
Provided by Chef53Kathy
Categories Corn
Time 1h
Yield 1 casserole, 12-16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 510.6, Fat 36.5, SaturatedFat 20.9, Cholesterol 290, Sodium 1729.8, Carbohydrate 41, Fiber 2.5, Sugar 13.1, Protein 10.5
SWEET CORN PUDDING
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Butter a glass 12 by 10-inch baking dish and set aside
- In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.
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.
ZUCCHINI & SWEET CORN SOUFFLE
As novice gardeners, my husband and I sowed zucchini seeds-15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. -Carol Ellerbroek, Gladstone, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place zucchini in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse and drain well; blot dry with paper towels. Meanwhile, separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with flour., Preheat oven to 350°. Place corn in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 3-5 minutes or until crisp-tender; drain. Cool slightly. Cut corn from cobs and place in a large bowl., In a large skillet, heat butter over medium-high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper and remaining salt until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Add to corn; stir in cheese., Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly., In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared dish. , Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 178 calories, Fat 12g fat (7g saturated fat), Cholesterol 152mg cholesterol, Sodium 599mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.
SWEET CORN CASSEROLE
This is always requested over and over again. I love it and I don't really like corn. My best friend made this once and convinced me to try it, now it's a tradition to make for all holidays.
Provided by EARTHLYCHARM
Categories Side Dish Vegetables Corn
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Stir whole kernel corn, cream-style corn, sugar, egg, and about 3/4 of the melted butter together in a casserole dish. Fold about half the crushed crackers into the corn mixture. Sprinkle remaining crushed crackers over the top of the mixture and drizzle with the remaining butter.
- Bake in preheated oven until beginning to brown, 25 to 30 minutes.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 83.4 g, Cholesterol 47.6 mg, Fat 19.9 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 7.3 g, Sodium 847.7 mg, Sugar 40.4 g
CORN SOUFFLE
My favorite holiday recipe! I have started making it during the year because twice a year isn't enough for me! I even have my mother in law requesting it for family dinners!! The final product is impressive- just don't let them know how easy it really is! This is also really good the next day (if you have any leftovers). My dad puts a scoop of leftover corn souffle in his eggs! He swears by it but I'll just take his word for it!
Provided by naptime4julie
Categories Corn
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
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!
CORN SOUFFLé
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
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
CORN SOUFFLE FROM SCRATCH
I make this every year for our Thanksgiving dinner, 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.
Provided by MPORIS
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 51.7 g, Cholesterol 93.6 mg, Fat 4.2 g, Fiber 3.6 g, Protein 8.7 g, SaturatedFat 1.1 g, Sodium 699.7 mg, Sugar 13.9 g
CORN PUDDING SOUFFLE
Good hot or cold! This corn casserole side dish is a cross between corn bread and pudding. It's moist and sweet and similar in texture to a spoon bread. I prefer this to traditional corn pudding as it is a bit firmer so you can slice it and it holds up well for a buffet supper. Another favorite way to enjoy it is to caramelize whole seeded plum tomatoes in a little bacon fat and serve those on top of a wedge of the corn pudding bread with a little bacon on the side.
Provided by Glitterik
Categories Potluck
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 297.2, Fat 18.1, SaturatedFat 9.8, Cholesterol 168.9, Sodium 540.1, Carbohydrate 26.9, Fiber 2.8, Sugar 6.3, Protein 10
EASY CORN SOUFFLE
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
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
CORN SOUFFLE
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
Categories Side Dish Vegetables Corn
Yield 8
Number Of Ingredients 6
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 & ONION SOUFFLE
I swapped out my old cheese souffle for one with corn. If you're souffle-challenged, it helps to use smaller ramekins instead of one big dish. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 325 calories, Fat 25g fat (13g saturated fat), Cholesterol 174mg cholesterol, Sodium 463mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
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