Ruths Corn Souffle Recipes
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
RUTH'S CORN SOUFFLE
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
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)
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
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
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
SWEET CORN SOUFFLE
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
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
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
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
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
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