Best Ruths Corn Souffle 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

RUTH'S CORN SOUFFLE



Ruth's Corn Souffle image

Make and share this Ruth's Corn Souffle recipe from Food.com.

Provided by Kellie in SLO

Categories     Corn

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 (15 ounce) can creamed corn
1/2 cup yellow cornmeal
1 teaspoon salt
1 cup sour cream
2 eggs
1 cup cheddar cheese, shredded
1/2 cup butter, melted
1 can diced ortega green chili

Steps:

  • Combine all ingredients in a bowl.
  • Pour into a 9x13 baking dish.
  • Bake in a 350 degree oven for 30 minutes or until a knife inserted comes out clean.

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

GRAMMA'S "CORN SOUFFLE"



Gramma's

My favorite recipe from my gramma. She always called it a souffle but it is more of a corn pudding. My kids request this especially at Thansgiving and Christmas turkey dinners, and they like it with butter melted on the top.

Provided by LAURIE

Categories     Corn

Time 1h20m

Yield 24 serving(s)

Number Of Ingredients 8

3 cans whole kernel corn, drained
3 tablespoons butter
6 tablespoons flour
3 cups milk
3 teaspoons salt
pepper
6 eggs, well beaten
1 green pepper, chopped (optional)

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.

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

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

RUTH'S CHRIS STEAAKHOUSE CREAMED CORN



Ruth's Chris Steaakhouse Creamed Corn image

This is the best creamed corn I have ever had and every time I make it my guests go wild. I often double and triple (or more) the recipe and I have never had a single serving of leftovers. This recipe calls for frozen corn, but I have used fresh off the cob when it is in season and it is even more amazing!

Provided by klm4140

Categories     Corn

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 13

2 tablespoons salted butter
1 teaspoon bacon fat
1 tablespoon fennel bulb, 1/8-inch diced
2 tablespoons onions, 1/8-inch diced
1 cup frozen corn
1 cup frozen white corn
6 ounces heavy cream
2 slices jalapenos, 1/8-inch diced
1/2 teaspoon sugar
1/4 teaspoon salt
1 pinch white pepper
1/2 ounce cream cheese
sliced green onion (to garnish)

Steps:

  • Over medium heat melt the butter with the bacon fat. Add the onion, fennel and jalapeño and cook about 5 minutes until translucent. Add the corn and spices and cook for 5 minutes. Add cream cheese and heavy cream and simmer until a heavy consistency is achieved (approx 10 minutes). Stir frequently. Once finished place in a serving dish and garnish with sliced green onions.
  • Note:I posted the recipe exactly as Ruth's Chris listed it but I often add a touch more cream cheese and on occasion have left out the jalapeno if I didnt have it on hand but no matter what do not omit the fennel bulb. It really makes this recipe and will not disappoint! Again -- this is amazing with fresh corn cut off the cob. Hint: since you use so little of the fennel bulb I have chopped up the rest and frozen it for future use and it works out perfectly.

Nutrition Facts : Calories 528.2, Fat 39.5, SaturatedFat 23.7, Cholesterol 128.7, Sodium 365.1, Carbohydrate 44, Fiber 4.8, Sugar 4.2, Protein 8

SOUTHWEST CORN SOUFFLE



Southwest Corn Souffle image

My kids don't care much for refried beans. I thought this recipe might be a good side dish alternative when we have tacos. From verybestbaking.com.

Provided by Pinay0618

Categories     Corn

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons butter
1/4 cup all-purpose flour
1 (5 ounce) can evaporated milk
1/3 cup water
1 (11 ounce) can Mexican-style corn, drained
1 (4 ounce) can chopped green chilies
3 large eggs, separated
3/4 cup cheddar cheese, divided (shredded)

Steps:

  • PREHEAT oven to 325°F Grease 1 1/2-quart baking dish. Chill small mixer bowl.
  • MELT butter in large saucepan. Remove from heat. Stir in flour. Gradually stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Stir in corn, chiles, egg yolks and 1/2 cup cheese. Beat egg whites in chilled mixer bowl until stiff peaks form. Fold into corn mixture. Pour into prepared baking dish.
  • BAKE for 50 to 55 minutes or until knife inserted near center comes out clean. Top with remaining cheese. Bake for additional 2 to 3 minutes or until cheese is melted.

Nutrition Facts : Calories 241.8, Fat 15.1, SaturatedFat 8.5, Cholesterol 142.7, Sodium 370.7, Carbohydrate 18, Fiber 0.4, Sugar 1.3, Protein 10.5

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