CORN SOUFFLé
Easy corn casserole for the holidays, made with corn muffin mix, canned corn, egg, butter and sour cream, a favorite holiday side dish.
Provided by Kelly | the hungry bluebird
Categories Side Dish
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 350 º
- Lightly butter a 2-quart casserole dish.
- Combine all ingredients and mix well. Pour into casserole dish and bake 45 - 55 minutes, until set but not too firm and dry. (It depends on the shape/size of your casserole dish. A deeper dish takes longer.)
Nutrition Facts : Calories 312 kcal, ServingSize 1 serving
CORN SOUFFLé RECIPE
Corn soufflé is an elegant side dish that's delicious any time of the year. Pair it with turkey at Thanksgiving dinner or with your favorite grilled meats in the summer months.
Provided by Kristina Vanni
Categories Side Dish
Time 1h30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 245 kcal, Carbohydrate 12 g, Cholesterol 160 mg, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, Sodium 412 mg, Sugar 6 g, Fat 20 g, UnsaturatedFat 0 g
CORN SOUFFLE FROM SCRATCH
I make this every year for our Thanksgiving dinner, 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.
Provided by MPORIS
Categories Side Dish Casseroles Corn Casserole Recipes
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 souffle dish.
- Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 51.7 g, Cholesterol 93.6 mg, Fat 4.2 g, Fiber 3.6 g, Protein 8.7 g, SaturatedFat 1.1 g, Sodium 699.7 mg, Sugar 13.9 g
GINA'S CORN SOUFFLE
Provided by Patrick and Gina Neely : Food Network
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
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
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 SOUFFLE
This recipe came from my aunt who is a fabulous cook! She made this every year for Thanksgiving and I use it for any special occasion. The recipe can easily be cut in half to feed about 6-8 people. I have also used fat free sour cream with no difference in taste.
Provided by Holly in Florida
Categories Corn
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 473.2, Fat 26.8, SaturatedFat 13.5, Cholesterol 124.6, Sodium 816.2, Carbohydrate 52.5, Fiber 4.3, Sugar 14.7, Protein 8.7
CORN SOUFFLé
Serve the perfect side dish for any special dinner with our tasty Corn Soufflé! Reminiscent of home-style cornbread, this Corn Soufflé is delicious and fluffy. Watch this video to learn how to make Corn Souffle perfectly each time.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.8527 g, Sugar 0 g, Protein 5 g
EASY CORN SOUFFLE
This is not only a flavorful souffle, it is also virtually impossible to fail with it!
Provided by patriciafulda
Categories Side Dish Vegetables Corn
Time 40m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 168.1 calories, Carbohydrate 22.3 g, Cholesterol 188.7 mg, Fat 6.5 g, Fiber 1.4 g, Protein 8.4 g, SaturatedFat 2.3 g, Sodium 406.8 mg, Sugar 4.1 g
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