Best Corn Soufflé Recipes

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CORN SOUFFLE



Corn Souffle image

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

2 (15.25 ounce) cans whole kernel corn
2 (14.75 ounce) cans cream-style corn
4 tablespoons white sugar
4 tablespoons all-purpose flour
4 tablespoons milk
4 eggs

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 SOUFFLE FROM SCRATCH



Corn Souffle from Scratch image

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

2 (15.25 ounce) cans whole kernel corn
2 (15 ounce) cans creamed corn
4 tablespoons white sugar
4 tablespoons all-purpose flour
4 tablespoons milk
4 eggs

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

GINA'S CORN SOUFFLE



Gina's Corn Souffle image

Provided by Patrick and Gina Neely : Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

5 tablespoons butter, plus more for baking dish
1/2 medium onion, chopped fine
2 cloves garlic, minced
3 cups fresh whole corn kernels (thawed, if frozen)
Kosher salt and freshly ground black pepper
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
2 cups half-and-half
5 large eggs
1 cup grated extra-sharp white Cheddar

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 FROM PHILADELPHIA CREAM CHEESE



Corn Souffle from PHILADELPHIA Cream Cheese image

This light corn souffle with lots or corn and cheese is easy enough for weeknights and fancy enough for guests.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 1h5m

Yield 16

Number Of Ingredients 7

2 tablespoons butter, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed, softened
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
1 (8.5 ounce) package corn muffin mix
2 eggs
1 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 350 degrees F.
  • Mix butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well.
  • Pour into 2-qt. casserole sprayed with cooking spray; top with Cheddar.
  • Bake 45 to 50 min. or until knife inserted in center comes out clean.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 20.9 g, Cholesterol 47.3 mg, Fat 10.3 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 5.3 g, Sodium 516 mg, Sugar 3.3 g

CORN & ONION SOUFFLE



Corn & Onion Souffle image

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

6 large eggs
2 tablespoons plus 1/2 cup cornmeal, divided
2 cups fresh or frozen corn (about 10 ounces), thawed
2 cups 2% milk
1 tablespoon sugar
3/4 cup heavy whipping cream
1/2 cup butter, melted
1 tablespoon canola oil
1 cup chopped sweet onion
3 ounces cream cheese, softened
1 teaspoon plus 1/8 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
1/8 teaspoon baking soda

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.

ZUCCHINI & SWEET CORN SOUFFLE



Zucchini & Sweet Corn Souffle image

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

2 medium zucchini (about 1-1/2 pounds), shredded
2-1/2 teaspoons salt, divided
6 large eggs
2 medium ears sweet corn, husked
6 tablespoons butter
2 green onions, chopped
6 tablespoons all-purpose flour
1/4 teaspoon pepper
1-1/4 cups 2% milk
1/2 cup shredded Swiss cheese

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.

CORN SOUFFLE (STOUFFER'S COPYCAT)



Corn Souffle (Stouffer's Copycat) image

Make and share this Corn Souffle (Stouffer's Copycat) recipe from Food.com.

Provided by princess buttercup

Categories     Corn

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 eggs
2 tablespoons cornstarch
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash nutmeg
1 (14 -16 ounce) can creamed corn (14-16 oz size)
1/2 cup sour cream
1/2 cup milk

Steps:

  • With electric mixer beat eggs until foamy.
  • Beat in remaining ingredients.
  • Pour into greased 8" square baking dish.
  • Bake on center rack of preheated 400~ oven 35 minutes or until knife inserted comes out clean.

Nutrition Facts : Calories 235.2, Fat 10.1, SaturatedFat 5.3, Cholesterol 122.7, Sodium 517.4, Carbohydrate 32.3, Fiber 1.4, Sugar 10, Protein 6.9

EASY CORN SOUFFLE



Easy Corn Souffle image

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

1 teaspoon butter, softened
1 teaspoon all-purpose flour
1 (16.5 ounce) can cream-style corn
4 eggs, separated
⅛ teaspoon cayenne pepper
1 teaspoon cream of tartar

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

GRANDMA IRENE'S CORN SOUFFLE



Grandma Irene's Corn Souffle image

Provided by Food Network

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
4 sprigs green onions, chopped with tops
1 (14-ounce) can white cream-style corn
1 (14-ounce) can yellow cream-style corn
1 tube (1/4-pound) "unsalted" soda crackers, pulverized
2 eggs, lightly beaten
1/4 cup milk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
5 ounces chopped roasted red peppers
1/4 cup chopped flat-leaf parsley
Salt and pepper
Ground paprika, for garnish

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.

HAM AND CORN SOUFFLE



Ham and Corn Souffle image

Breakfast is bound to be the most memorable meal of the day with this attractive souffle as its focus, promises Margaret Haugh Heilman of Houston, Texas. "The ham and corn enhance the cheesy egg flavor, and the casserole's texture is moist and light. A puffed golden top makes it look too pretty to eat...but nobody can resist."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 4 servings.

Number Of Ingredients 12

4 egg whites
2 teaspoons dry bread crumbs
1-1/2 cups frozen corn, thawed
2 green onions, thinly sliced
2/3 cup diced fully cooked lean ham
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup fat-free milk
1/2 cup shredded reduced-fat sharp cheddar cheese
2 egg yolks
1/2 teaspoon cream of tartar

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat a 1-1/2-qt. baking dish with cooking spray and lightly sprinkle with bread crumbs; set aside., In a large nonstick skillet coated with cooking spray, cook corn and onions until tender. Remove from the heat; stir in ham and set aside., In a small saucepan, combine the flour, salt and cayenne; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Transfer to a large bowl; stir in corn mixture. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly., Add cream of tartar to egg whites; beat until stiff peaks form. With a spatula, fold a fourth of the egg whites into the milk mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared dish. Bake at 325° for 50-55 minutes or until top is puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 248 calories, Fat 7g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 577mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

CORN SOUFFLE



Corn Souffle image

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

1/2 cup butter or 1/2 cup margarine
2 boxes Jiffy corn muffin mix
16 ounces sour cream
2 cans creamed corn
4 eggs

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

DOUBLE BAKED STILTON AND CORN SOUFFLE



Double Baked Stilton and Corn Souffle image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 11

1 1/2 cups whole milk
6 tablespoons unsalted butter
1/4 cup all-purpose flour
5 ounces grated Red Leicester, or farmhouse cheddar
2 ounces crumbled Stilton, Gorgonzola, or Maytag blue cheese
4 large egg yolks
1 cup fresh or thawed frozen corn kernels
1 teaspoon spicy brown mustard or 1/2 teaspoon dry mustard powder
Kosher salt and freshly ground black pepper
6 large egg whites, at room temperature
1 cup heavy cream, for reheating

Steps:

  • Preheat the oven to 400 degrees F. Butter and flour 1 large souffle dish or 4 to 6 individual ones with an 8 to 12 ounce capacity.
  • Heat the milk in a saucepan over low heat. Melt the butter in a medium saucepan over medium heat, then add the flour, whisking until smooth and creamy. Cook about 3 minutes, until the mixture turns straw colored. Whisking, pour in the hot milk, and whisk constantly over medium heat until the mixture thickens, about 1 to 2 minutes.
  • Remove from the heat and stir in the cheeses, 4 egg yolks, corn, and mustard. Season with salt and pepper, to taste. Set aside to cool 5 minutes. Whip the egg whites until soft peaks form, and then fold into the souffle mixture in thirds with a rubber spatula.
  • Pour the mixture into the souffle dish or dishes, and then place them in a roasting pan. Pour hot water into the pan until it comes halfway up the sides of the dish. Bake 25 to 35 minutes for individual souffles, 35 to 45 minutes for large ones, until risen and slightly firmed. Serve immediately or let the souffles cool in the dish, then turn out, cover, and refrigerate. (The dish can be made up to this point up to 24 hours in advance.)
  • If made ahead of time: to serve, arrange the turned out souffles in a baking dish, poke a hole in the top and pour a little heavy cream inside, then drizzle a little heavy cream over the top of each souffle, and bake at 400 degrees until hot and bubbly, about 10 minutes.
  • Notes about the recipe: When I agreed to go to England to revitalize the flagging cuisine at Stapleford Park, a hotel owned by our friend Bob Payton, I had no idea what to expect. But having heard all the jokes about English cooking, I did wonder if they would like my food. As soon as I arrived in Melton Mowbray, a town dedicated to making strong, creamy Stilton cheese, we knew everything would be fine. The entire town of Melton Mowbray smells of Stilton, especially the fine cheeses of the firm of Tuxford & Tebbutt that may be what inspired me to cook with it so often, creating new lunch and supper dishes like this one. The richness of the local agricultural traditions quickly impressed me: the milk, butter, eggs, lamb, and vegetables were just as perfect and flavorful as the Stilton cheese. According to legend, Stilton was invented by a Mrs. Paulet in the 1700s. The cheese must be cylindrical, must ripen without ever being pressed, and must form its own coat or crust. Red Leicester, a vibrant orange, crumbly aged cheddar-style cheese, furthered our education in the best products of English kitchens. More words and warnings have been devoted to the making of souffles than any other cooking subject, but this one doesn't rise perilously high. An airy egg batter, fresh milk, and butter, savory cheese and, in this case, sweet corn kernels and a dash of mustard produce irresistible results. If you want to make your souffles even more luxurious, follow the reheating instructions by pouring a dollop of heavy cream inside each one for the last 10 minutes of cooking.

CHEESE AND CORN SOUFFLE



Cheese and Corn Souffle image

Make and share this Cheese and Corn Souffle recipe from Food.com.

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 SPINACH SOUFFLE



Corn and Spinach Souffle image

This is an easy, foolproof souffle- you just need to make sure the vegetables and sauce are cool before adding the eggs. I've made this many times for guests and always receive compliments, even from people who don't like spinach.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1-3/4 cups fresh or frozen corn, cooked
1-1/4 cups chopped cooked spinach (well drained)
1/4 cup butter
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
3/4 cup evaporated milk
3 eggs, lightly beaten
1 tablespoon chopped pimientos
2 teaspoons dried minced onion

Steps:

  • Combine corn and spinach; set aside. In a saucepan over low heat, melt butter. Add flour and stir to make a smooth paste. Stir in salt. Gradually add milk; cook, stirring constantly, until thickened. Cool. Combine eggs, pimientos and onion; fold into cooled butter mixture. Fold in corn and spinach. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 45-50 minutes or until done. Slice to serve.

Nutrition Facts : Calories 152 calories, Fat 10g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 571mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

CORN AND CHEESE SOUFFLE



Corn and Cheese Souffle image

Make and share this Corn and Cheese Souffle recipe from Food.com.

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

SWEET CORN SOUFFLE



Sweet Corn Souffle image

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

10 eggs, whipped to frothy
4 cups heavy whipping cream
1/2 cup sugar
1/4 cup flour
2 tablespoons salt
2 (15 1/4 ounce) cans whole kernel corn, drained
2 (15 1/4 ounce) cans creamed corn
2 tablespoons butter

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

CORN SOUFFLE



Corn Souffle image

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

2 eggs, beaten
1 (8 1/2 ounce) package Jiffy corn muffin mix
1 cup creamed corn
1 cup whole kernel corn, drained
2 tablespoons pimientos, chopped drained (optional)
1/2 cup butter
1/2 medium green pepper, finely chopped
1 medium onion, finely chopped
1/2 pint sour cream
1 cup shredded cheddar cheese

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 PUDDING SOUFFLE



Corn Pudding Souffle image

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

3 tablespoons butter, melted, plus more for skillet
1/2 cup cornmeal (white or yellow)
1 -2 teaspoon sugar (depending on sweetness of corn)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups buttermilk
1/2 cup heavy cream
4 large eggs
3 cups fresh white corn kernels (from 4 to 6 ears)

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

CORN PUDDING SOUFFLE



Corn Pudding Souffle image

A dear friend gave me this recipe...Yummy!

Provided by Cassie *

Categories     Side Casseroles

Time 45m

Number Of Ingredients 7

2 Tbsp butter
2 Tbsp all purpose flour
half and half
1 can(s) ( 17 ounces) whole kernal corn, drained, reserve liquid
1 small ( 4 ounce) chopped green chiles, drained
2 eggs, separated
1/4 c cream style cottage cheese...if i can find, i buy small curd, and cream it in food processor

Steps:

  • 1. Melt butter in medium saucepan over medium heat. Stir in the flour till smooth. Add enough half and half to corn liquid to measure 1 cup. Continue stirring until sauce is thick and hot. Stir in corn, chiles, and garlic powder.
  • 2. Bring to a boil over medium heat, stirring constantly. Reduce heat to low. Beat egg yolks, in a small bowl. Stir about 1/4 cup of hot sauce into egg yolks, heating constantly. Stir egg yolk mixture back into sauce. Remove from heat; stir in cottage cheese. Beat egg whites in bowl until stiff peaks form. Fold egg whites into corn mixture. Pour into ungreased 1 1/2 quart casserole dish, or souffle dish.
  • 3. Bake in 350 degree oven for 30 minutes or until wooden pick inserted in center comes out clean.

ANDREA PUDDING - CREAM CORN SOUFFLE



Andrea Pudding - Cream Corn Souffle image

My daughter Andrea has loved this stuff since she was little. It's a recipe that has been handed down form generation to generation. Now, Andrea makes it anytime we have a family dinner, Thanksgiving, etc. She has adapted it from her great grandmother's recipe to her grandmother's recipe, to her mom's recipe, to my recipe. Wonderful cream corn and cheese souffle for any occasion.

Provided by Fabio

Categories     Cheese

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

3 (15 ounce) cans creamed corn (We use Green Giant)
5 large eggs (slightly beaten)
1/2 cup half-and-half
16 ounces of shredded cheese (we use mild cheddar)
salt and pepper

Steps:

  • 1. Pre-heat oven to 350 degrees.
  • 2. Pour cream corn into a large casserole dish.
  • 3. Add eggs, cheese, half-and-half and salt and pepper.
  • 4. Whip until well blended.
  • 5. Bake for 1 hour until eggs fully set and it is slightly browned on top.

Nutrition Facts : Calories 376.8, Fat 19.3, SaturatedFat 10.9, Cholesterol 158.2, Sodium 1091.7, Carbohydrate 36.9, Fiber 2.1, Sugar 5.7, Protein 18.6

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