Corn Pudding 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.

CORN PUDDING

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart souffle dish with the butter and set aside.
• Bring 3 quarts of water and the honey to a boil over high heat in a large pot. Add the corn, and cook for 3 minutes. Remove the pot from the heat. Use tongs to carefully remove the corn from the water and transfer to a medium bowl. Let rest until cool enough to handle, about 5 minutes.
• In a large bowl, whisk together the eggs, cream, milk, pepper, salt, nutmeg and cayenne. One at a time, hold the corn in 1 hand and stand it on end so that it is perpendicular to the cutting board.
• Hold a large chef's knife in the other hand and with a downward motion, cut the kernels from the cob. Turn the cob with every cut so that you get all of the kernels. Scrape the corn cobs with the back side of your chef's knife-this will release more of the milk from the cob. Add any accumulated juices to the cut kernels. Discard the cobs.
• Add the corn kernels and onions to the egg mixture, stirring well to combine. Pour into the prepared baking dish. Bake until firm in the center and golden brown on top, about 1 hour and 30 to 1 hour and 40 minutes. Remove from the oven and let sit for 10 minutes before serving. Serve hot.

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.