The Best Gluten Free Corn Souffle Food

CORN SOUFFLE

Steps:

• Preheat the oven to 400 degrees. Grease a 9 x 13 inch casserole dish or a 3 quart flat oval baking dish.
• In a large bowl, lightly beat the eggs with a whisk. Whisk in the butter and sugar.
• In another bowl or large measuring cup, whisk together the milk, cornstarch, and cornmeal until smooth. Add to the egg mixture and whisk until well combined.
• Add the corn kernels, cream corn, salt, and vanilla and stir until combined.
• Pour the mixture into the prepared pan and bake for 45 minutes to 1 hour, or until the top is lightly browned and the souffle is set. Serve immediately.

THE BEST GLUTEN-FREE CORN SOUFFLE

Steps:

• Preheat your oven to 350*F. In a 9 x 13 baking dish, combine and thoroughly mix the corn, creamed corn, cream cheese, and swiss cheese.
• Cook in the oven for 45 minutes.
• Combine the crushed cereal and butter in a small bowl and then sprinkle on top of the corn souffle.
• Place back in the oven and cook an additional 10-15 minutes, or until the cereal topping begins to turn golden brown and fragrant.
• Remove from oven, garnish with pepper and parsley, and allow to cool a bit to set-up the souffle. Serve while still warm. Enjoy!

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.

GLUTEN FREE CORN CASSEROLE

Steps:

• Mix together the first five ingredients. Fold in the rest of the ingredients and pour into a greased 9x13 baking pan. Top with the swiss cheese.
• Bake at 350 F for 35-40 minutes.

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.

GLUTEN FREE CORN SOUFFLE

Steps:

• 1. Preheat oven to 350 degrees. Spray 8-inch round baking dish with nonstick cooking spray. Place dish in oven.
• 2. Combine eggs, bisquick, sugar, and pepper in large bowl; beat with electric mixer at high speed until smooth. Stir in cream-style corn, corn kernels, cheese, pimientos, and milk. Pour into hot baking dish.
• 3. Bake, uncovered, 55 minutes or until set. Let stand 15 minutes before serving. Garnish as desired.