EASY CORN SOUFFLE
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
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
CORN SOUFFLE
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
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
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
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
ZUCCHINI & SWEET CORN SOUFFLE
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
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.
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.
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
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