Gluten Free Corn Souffle Recipes

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.

THE BEST GLUTEN-FREE CORN SOUFFLE

Steps:

• Preheat your oven to 350*F. In a 9 x 13 baking dish, combine and thoroughly mix the corn, creamed corn, cream cheese, and swiss cheese.
• Cook in the oven for 45 minutes.
• Combine the crushed cereal and butter in a small bowl and then sprinkle on top of the corn souffle.
• Place back in the oven and cook an additional 10-15 minutes, or until the cereal topping begins to turn golden brown and fragrant.
• Remove from oven, garnish with pepper and parsley, and allow to cool a bit to set-up the souffle. Serve while still warm. Enjoy!

GLUTEN FREE CORN SOUFFLé WITH KING ARTHUR PALEO BAKING FLOUR

Steps:

• Preheat the oven to 350°F.
• In a small sauté pan over medium heat, warm 1 tablespoons of butter. Add the onion, ¼ teaspoon salt and ¼ teaspoon pepper and stirring occasionally, cook until the onions are soft, about 8-10 minutes. Set aside.
• In a blender, combine the eggs, cream, Paleo Baking Flour, sugar, 3 tablespoons of butter, 2 cups of corn, the remaining 1 teaspoon of salt and ¼ teaspoon pepper and blend until smooth. Add the remaining 1 cup of corn and the caramelized onions and blend to the count of 5 seconds.
• Thoroughly coat the inside of a 2 quart baking dish with the remaining 1 tablespoon of butter(I used 8Ã-11, but any 2 qt shape/size will work). Pour the mixture into the dish and bake for 40 minutes. Then cover with foil and bake for another 20-25 minutes, or until well browned and set in the middle with a slight jiggle. Serve warm.

GLUTEN FREE CORN CASSEROLE

Steps:

• Mix together the first five ingredients. Fold in the rest of the ingredients and pour into a greased 9x13 baking pan. Top with the swiss cheese.
• Bake at 350 F for 35-40 minutes.

GLUTEN FREE CORN SOUFFLE

Steps:

• 1. Preheat oven to 350 degrees. Spray 8-inch round baking dish with nonstick cooking spray. Place dish in oven.
• 2. Combine eggs, bisquick, sugar, and pepper in large bowl; beat with electric mixer at high speed until smooth. Stir in cream-style corn, corn kernels, cheese, pimientos, and milk. Pour into hot baking dish.
• 3. Bake, uncovered, 55 minutes or until set. Let stand 15 minutes before serving. Garnish as desired.

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.