CORN AND CHEESE SOUFFLE
Make and share this Corn and Cheese Souffle recipe from Food.com.
Provided by KittyKitty
Categories Breakfast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 291.4, Fat 20.6, SaturatedFat 12, Cholesterol 181.9, Sodium 473.9, Carbohydrate 14.9, Fiber 0.8, Sugar 2.3, Protein 13.2
CHEESE AND CORN SOUFFLE
Make and share this Cheese and Corn Souffle recipe from Food.com.
Provided by peppermintkitty
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a medium skillet, melt butter or margarine and stir in flour blending until smooth.
- Add corn, milk, salt, garlic salt and Worcestershire sauce.
- Cook stirring constantly, until thickened.
- Add cheeses.
- Stir until melted.
- Blend egg yolks into cheese sauce.
- Cool slightly.
- Gently fold egg whites into sauce just until blended.
- Pour mixture into an ungreased 2-quart casserole.
- Bake for 45-50 minutes or until puffed up and firm.
CORN SOUFFLE FROM PHILADELPHIA CREAM CHEESE
This light corn souffle with lots or corn and cheese is easy enough for weeknights and fancy enough for guests.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 1h5m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 20.9 g, Cholesterol 47.3 mg, Fat 10.3 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 5.3 g, Sodium 516 mg, Sugar 3.3 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 & ONION SOUFFLE
I swapped out my old cheese souffle for one with corn. If you're souffle-challenged, it helps to use smaller ramekins instead of one big dish. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 325 calories, Fat 25g fat (13g saturated fat), Cholesterol 174mg cholesterol, Sodium 463mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
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