Best Corn And Cheese Souffle Recipes

Cheese and Corn Souffle image

Provided by peppermintkitty

Categories Cheese

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1 (16 ounce) can cream-style corn
1/3 cup milk
1/8 teaspoon salt
1/8 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1 1/2 cups shredded cheddar cheese
1/2 cup shredded provolone cheese
5 beaten egg yolks
5 stiffly beaten egg whites

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 and Cheese Souffle image

Provided by KittyKitty

Categories Breakfast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

1/3 cup butter
1/4 cup all-purpose flour
1/3 cup milk
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded provolone cheese
1 (16 1/2 ounce) can cream-style corn
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
5 large eggs, separated
1/4 teaspoon cream of tartar

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.

Nutrition Facts : Calories 291.4, Fat 20.6, SaturatedFat 12, Cholesterol 181.9, Sodium 473.9, Carbohydrate 14.9, Fiber 0.8, Sugar 2.3, Protein 13.2

FRESH CORN AND CHEDDAR CHEESE SOUFFLE image

Yield 4 servings

Number Of Ingredients 11

4 Tbsp butter
1 cup corn kernels (from about 2 ears)
3 Tbsp flour
1 cup milk
4 egg yolks
1/2 tsp dry mustard
1/2 tsp salt
3/4 cup grated sharp cheddar cheese
1 fresh chive bunch, chopped
5 egg whites
Pinch of salt

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.