Andrea Pudding Cream Corn Souffle Recipes

CORN SOUFFLé RECIPE

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• In a large bowl combine the fresh corn with the minced onion.
• In another large bowl whisk together the heavy cream, half and half, eggs, egg yolks, sugar, salt, freshly ground black pepper, and hot sauce.
• Fold the corn mixture into the cream and egg mixture.
• Pour into a 2-quart baking dish.
• Place the baking dish inside a large baking pan with high sides. Pour hot water into the larger dish so the water comes halfway up the sides of the corn pudding dish. Bake for 60 minutes or until set and the surface is browned.
• Remove from the oven and lift the corn soufflé from the baking pan. Allow the soufflé to cool for 10 to 15 minutes before serving.

CORN PUDDING SOUFFLE

Steps:

• 1. Melt butter in medium saucepan over medium heat. Stir in the flour till smooth. Add enough half and half to corn liquid to measure 1 cup. Continue stirring until sauce is thick and hot. Stir in corn, chiles, and garlic powder.
• 2. Bring to a boil over medium heat, stirring constantly. Reduce heat to low. Beat egg yolks, in a small bowl. Stir about 1/4 cup of hot sauce into egg yolks, heating constantly. Stir egg yolk mixture back into sauce. Remove from heat; stir in cottage cheese. Beat egg whites in bowl until stiff peaks form. Fold egg whites into corn mixture. Pour into ungreased 1 1/2 quart casserole dish, or souffle dish.
• 3. Bake in 350 degree oven for 30 minutes or until wooden pick inserted in center comes out clean.

ANDREA PUDDING - CREAM CORN SOUFFLE

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.

CORN SOUFFLé

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.

CORN PUDDING SOUFFLE

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.

CORN SOUFFLE FROM PHILADELPHIA CREAM CHEESE

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.

SOUTHWEST CORN SOUFFLE

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.

CORN PUDDING SOUFFLE

Steps:

• Preheat oven to 350° and lightly grease a 9x13-inch baking dish. In a mixing bowl, sift together sugar, flour, baking powder and salt; set aside. In a separate bowl, beat eggs; stir in cream and butter until smooth. Carefully add dry ingredients to egg mixture. Fold in corn. Pour into baking dish and sprinkle with paprika, if desired. Bake for 45 minutes or until golden brown and set.

CORN SOUFFLE (STOUFFER'S COPYCAT)

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.