Corn And Cheddar Souffle Recipes

Steps:

• Heat oven to 350ºF.
• Mix butter and cream cheese in large bowl until blended. Add next 5 ingredients; mix well.
• Pour into 2-qt. casserole sprayed with cooking spray; top with cheddar.
• Bake 50 to 55 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

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.

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.

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.

Steps:

• Butter and flour 10-cup/2.5L souffle dish; set aside. (Alternatively, leave the pan ungreased if you want to make it gluten-free, it just makes it harder to clean out). Preheat oven to 425 degrees.
• Strip corn from cobs; discarding cobs, set aside.
• In saucepan, melt butter over medium heat; add cornmeal, salt, pepper, and nutmeg and cook, stirring, for 2 minutes. Slowly stir in milk and bring to boil; add corn and hot peppers and simmer over medium heat, stirring, for 5 minutes.
• Remove from heat; add cheese, stirring until melted. Scrape into large bowl. Stir in onions; whisk in egg yolks.
• In seperate bowl, beat egg whites with cream of tartar until stiff but not dry peaks have formed; fold one-third into cornmeal mixture. Gently fold in remaining whites. Scrape into prepared souffle dish.
• Place on middle rack of oven; reduce heat to 400.
• Bake until puffed and brown, 35-40 minutes.

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.

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.