Andrea Pudding Cream Corn Souffle Recipes
GRANDMA SWALLOW'S CORN PUDDING
This recipe is from my Grandmother's recipes that I kept after she passed. Grandma's food is always a comfort and enjoyed by the family.
Provided by Michelle Bennett
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla extract together in a bowl; pour into a 2-quart casserole dish.
- Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 42.1 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 6.2 g, Sodium 596.4 mg, Sugar 12.7 g
ANDOUILLE CORN PUDDING
Provided by Food Network
Categories appetizer
Yield 1 (2-inch) 1/2 sheet pan
Number Of Ingredients 11
Steps:
- Heat pan, add oil and andouille and render fat. Add onions, celery, garlic, corn and seasonings and sweat vegetables. Remove from heat and let cool. Whisk eggs and cream, add cooled andouille/vegetable mixture. Add diced cornbread to cream mixture allow to soak for 20 minutes. Add mixture to 1/2 sheet hotel pan and cover with foil. Cook pudding for 40 to 50 minutes or until set. Cut into 4-inch by 4-inch squares.
CORN SOUFFLE
I was going through some of my past issues of the Kraft magazine and saw this recipe. It looks really good and I was surprised to see that I didn't find it on here so I thought I'd post it.
Provided by CookingONTheSide
Categories Corn
Time 55m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Microwave butter in medium microwaveable bowl on high 30 seconds or until melted.
- Add cream cheese, continue microwaving 15 seconds or until cream cheese is softened; stir until well blended.
- Add both corns, the muffin mix and eggs; mix well.
- Pour into greased 13x9-inch baking pan; sprinkle with cheese.
- Bake 40 minutes or until golden brown.
- Cool slightly.
Nutrition Facts : Calories 204.4, Fat 11.6, SaturatedFat 6.2, Cholesterol 53.6, Sodium 437.6, Carbohydrate 21, Fiber 1.9, Sugar 4.7, Protein 5.9
GRAMMA'S "CORN SOUFFLE"
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
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.
SOUTHWEST CORN SOUFFLE
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
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
AWESOME AND EASY CREAMY CORN CASSEROLE
This truly is the most delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Try it, I know you will love the ease of preparation and especially the taste. Everyone always wants the recipe! Note: The ingredients can be doubled and baked in a 9x13 inch baking dish in almost the same amount of cooking time.
Provided by LETSGGGO
Categories Side Dish Casseroles Corn Casserole Recipes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
- In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
- Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Nutrition Facts : Calories 376 calories, Carbohydrate 40.4 g, Cholesterol 90.4 mg, Fat 22.4 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 12.2 g, Sodium 897.3 mg, Sugar 6.6 g
CORN PUDDING SOUFFLE
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
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 SOUFFLE (STOUFFER'S COPYCAT)
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
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
CORN SOUFFLE
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
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
ANDREA PUDDING - CREAM CORN SOUFFLE
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
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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