Best Classic Corn Soufflé Recipes
CLASSIC CORN SOUFFLé RECIPE
Look no further than our Classic Corn Soufflé Recipe for a great special occasion side dish! Beaten egg whites help our corn soufflé recipe rise high. Top your soufflé off with a sprinkle of fresh chopped parsley to add a pop of color and flavor.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Cook corn as directed on package; drain well. Meanwhile, mix tapioca, onions, butter, salt, pepper and milk in medium saucepan. Let stand 5 min. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat; stir in parsley.
- Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat egg yolks in large bowl on high speed until thick and lemon colored. Gradually add tapioca mixture, beating on low speed after each addition until well blended. Return to saucepan. Cook on low heat until very thick, stirring constantly. Add corn; mix well. Gently stir in egg whites.
- Spoon into 1-1/2-qt. casserole dish. Place dish in large baking pan, then place in oven. Carefully pour boiling water into baking pan to come 1 inch up side of baking dish.
- Bake 50 min. or until center is set.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 105 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
CLASSIC CORN SOUFFLE
Look no further than our Classic Corn Soufflé Recipe for a great special occasion side dish! Beaten egg whites help our corn soufflé recipe to rise high.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Cook corn as directed on package; drain well. Meanwhile, mix tapioca, onions, butter, salt, pepper and milk in medium saucepan. Let stand 5 min. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat; stir in parsley.
- Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat egg yolks in large bowl on high speed until thick and lemon colored. Gradually add tapioca mixture, beating on low speed after each addition until well blended. Return to saucepan. Cook on low heat until very thick, stirring constantly. Add corn; mix well. Gently stir in egg whites.
- Spoon into 1-1/2-qt. casserole dish. Place dish in large baking pan, then place in oven. Carefully pour boiling water into baking pan to come 1 inch up side of baking dish.
- Bake 50 min. or until center is set.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 180 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
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