GRANDMA IRENE'S CORN SOUFFLE
Steps:
- Preheat oven to 350 degrees F.
- Heat a medium skillet over a medium/high flame and melt the butter. Add the onions and sweat until limp but not browned. In a large bowl combine the corn, broken-up crackers, eggs, milk, flour, baking powder, red peppers, parsley and cooked onions and stir well to combine. Season mixture with salt and pepper and scrape into a prepared 9 by 13-inch glass or ceramic casserole that has been sprayed with no-stick. Garnish with paprika, to taste. Cover with foil and bake for 25 minutes, then remove the foil and continue to bake for 30 minutes more. The souffle is ready when the top is golden brown and springs back to the light touch. Cool for 5 to 10 minutes and serve immediately, or reheat in a slow, 250 degrees F for 10 to 15 minutes.
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
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
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
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
More about "southwest corn souffle recipes"
CORN SOUFFLE - MOSTLY HOMEMADE MOM
From mostlyhomemademom.com
Servings 8Calories 435 per servingCategory Side Dish
- In a large mixing bowl, stir together the dry cornbread mix, corn, creamed corn, butter, and sour cream.
CORN SOUFFLE | EASY CORN CASSEROLE - NEIGHBORFOOD
From neighborfoodblog.com
4.5/5 (64)Total Time 1 hrCategory Side DishCalories 184 per serving
- Preheat the oven to 400 degrees. Grease a 9 x 13 inch casserole dish or a 3 quart flat oval baking dish.
- In another bowl or large measuring cup, whisk together the milk, cornstarch, and cornmeal until smooth. Add to the egg mixture and whisk until well combined.
CORN SOUFFLé RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.6/5 (11)Total Time 1 hr 30 minsCategory Side DishCalories 245 per serving
10 BEST BAKED CORN SOUFFLE RECIPES | YUMMLY
From yummly.com
CORN SOUFFLé RECIPE (EASY CORN CASSEROLE) - THE HUNGRY …
From thehungrybluebird.com
SOUTHWEST CORN SOUFFLé RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
SOUTHWESTERN CORN - TOGETHER AS FAMILY
From togetherasfamily.com
SOUTHWEST CORN PUDDING - G'DAY SOUFFLé
From gdaysouffle.com
FLUFFY CORN PUDDING - SOUTHERN LIVING
From southernliving.com
COPYCAT STOUFFER'S CORN SOUFFLE RECIPE | CDKITCHEN.COM
From cdkitchen.com
CORN SOUFFLé RECIPE (WITH CHEESE) | KITCHN
From thekitchn.com
BEST SOUTHWEST CORN SOUFFLE 777 RECIPES
From alicerecipes.com
RECIPE FOR SOUTHWESTERN CORN SOUFFLE | BED AND BREAKFAST INNS ...
From bbonline.com
CORN SOUFFLE {DELICIOUS & SUPER EASY RECIPE} | TWO PINK PEONIES
From twopinkpeonies.com
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #side-dishes #vegetables #mexican #easy #corn #3-steps-or-less #4-hours-or-less
You'll also love