Corn Souffle From Scratch Recipes

CORN SOUFFLé

Steps:

• Preheat the oven to 350° and have ready a greased, 2 1/2 - 3-quart baking dish.
• Add the corn to a food processor or blender and pulse just until slightly broken up. Set aside until ready to use.
• Add flour, cornmeal, sugar, baking powder, and salt to a medium-sized mixing bowl and whisk to combine.
• In a large mixing bowl, whisk together the sour cream, half-and-half, melted butter, and egg. Then, add the dry ingredients and mix until just combined. Stir in the corn and chives.
• Transfer the batter to the prepared baking dish, smooth over the top, and cover with foil. Bake for 45 minutes, then uncover and bake 10 minutes more.
• Allow to cool slightly, serve, and enjoy!

CORN SOUFFLE

Steps:

• Preheat the oven to 400 degrees. Grease a 9 x 13 inch casserole dish or a 3 quart flat oval baking dish.
• In a large bowl, lightly beat the eggs with a whisk. Whisk in the butter and sugar.
• 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.
• Add the corn kernels, cream corn, salt, and vanilla and stir until combined.
• Pour the mixture into the prepared pan and bake for 45 minutes to 1 hour, or until the top is lightly browned and the souffle is set. Serve immediately.

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 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.

AWESOME AND EASY CREAMY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
• In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
• Bake for 45 minutes in the preheated oven, or until the top is golden brown.

CORN CASSEROLE

Steps:

• Heat the oven to 350 degrees. Add 4 tablespoons butter to a 9-by-13-inch pan or other 3-quart casserole dish and transfer to the oven. Once the butter has melted, about 5 minutes, take the pan out of the oven and let cool.
• In a medium pot, melt the remaining 2 tablespoons butter over medium-high. Add the corn, scallions and rosemary, if using, 1 teaspoon salt and several grinds of black pepper, and cook, stirring occasionally, until the corn starts to give off some liquid and softens, about 5 minutes. Remove from heat and discard the rosemary sprig.
• Stir the flour, cornmeal, baking powder and 1 teaspoon salt into the corn mixture. Tilt the baking pan so that the bottom gets coated in the melted butter, then pour the excess butter (do not scrape the dish) into the pot with the corn mixture. Stir to combine.
• In a small bowl, whisk together the sour cream and eggs with a fork until combined. Add to the corn mixture along with 1/2 cup grated cheese and stir just until combined, taking care not to overmix.
• Pour the batter into the pan, spread evenly, then sprinkle with the remaining 1 cup of cheese. Bake until the cheese is melted and the casserole is set, 30 to 35 minutes. For a golden top, broil for a few minutes. Serve hot.