Corn Souffle Deborahs 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 SOUFFLé RECIPE (CORN CASSEROLE)

Steps:

• Prep: Butter the bottom of a 9x13 baking dish. Preheat oven to 350˚ F.
• Combine: Whisk the egg in the casserole dish. Mix in both the regular corn (drained) and the cream corn. Then stir in the sour cream and cornbread mix. Pour in the melted butter into the mixture and mix until everything is well incorporated.
• Bake: Place in a preheated 350˚F oven and bake uncovered for 35-45 minutes or until the casserole is firm and golden brown.

CORN SOUFFLE

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.

GINA'S CORN SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• Coat the bottom and sides of a round 2 quart souffle dish with butter.
• Melt the butter in a medium-sized saucepan over medium heat. Add the onion and garlic and saute until tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 more minute. Add the flour and stir until it becomes light blonde in color, about 2 more minutes. Add the half-and-half and whisk until the mixture becomes smooth and thickened. Remove from the heat.
• Beat the eggs in a large bowl. Temper the eggs into the corn mixture, then stir in the cheese. Pour the mixture into the buttered souffle dish. Bake for 35 minutes. Remove from the oven and serve.

CORN SOUFFLE, DEBORAH'S

Steps:

• 1. Mix together, pour into 9x9 greased pan. Bake at 375 degrees, 40 min.

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.

CORN SOUFFLE

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.

EASY CORN SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess.
• Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth.
• Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated.
• Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish.
• Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.