Best Pa State Grange Corn Souffle Recipes

CORN SOUFFLE

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.

CORN SOUFFLE FROM PHILADELPHIA CREAM 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.

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.

CORN SOUFFLE (STOUFFER'S COPYCAT)

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.

GRAMMA'S "CORN SOUFFLE"

Steps:

• In large dutch oven, melt butter over med high heat.
• Stir in flour, until mixed, it will look clumpy.
• Add milk and mix (you may have to break up the flour/butter clumps with a spoon on on the side of the pan) and bring to a boil.
• Mixture will be like a thick white sauce.
• Turn off heat and add corn, eggs and seasonings.
• Mix well.
• Pour into buttered 13x9 casserole.
• Bake at 350 degrees for about 1 hour until center is set.

PA STATE GRANGE CORN SOUFFLE

Steps:

• Melt butter in saucepan over medium heat. Stir in flour, salt and pepper.
• Add milk gradually, stirring constantly.
• Cook until thickened, stirring constantly.
• Stir in corn, lemon juice, onion and beaten egg yolks. Let stand until cool.
• Beat egg whites until frothy. Add cream of tartar. Beat until soft peaks form. Fold gently into corn mixture.
• Spoon into greased 1 1/2-quart baking dish. Bake at 325 degrees for 1 hour.