Ruth And Gails Corn Soufle 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.

RUTH'S CORN SOUFFLE

Steps:

• Combine all ingredients in a bowl.
• Pour into a 9x13 baking dish.
• Bake in a 350 degree oven for 30 minutes or until a knife inserted comes out clean.

GRAMMA'S "CORN SOUFFLE"

Steps:

• In large dutch oven, melt butter over med high heat.
• Stir in flour, until mixed, it will look clumpy.
• Add milk and mix (you may have to break up the flour/butter clumps with a spoon on on the side of the pan) and bring to a boil.
• Mixture will be like a thick white sauce.
• Turn off heat and add corn, eggs and seasonings.
• Mix well.
• Pour into buttered 13x9 casserole.
• Bake at 350 degrees for about 1 hour until center is set.

RUTH'S CHRIS STEAAKHOUSE CREAMED CORN

Steps:

• Over medium heat melt the butter with the bacon fat. Add the onion, fennel and jalapeño and cook about 5 minutes until translucent. Add the corn and spices and cook for 5 minutes. Add cream cheese and heavy cream and simmer until a heavy consistency is achieved (approx 10 minutes). Stir frequently. Once finished place in a serving dish and garnish with sliced green onions.
• Note:I posted the recipe exactly as Ruth's Chris listed it but I often add a touch more cream cheese and on occasion have left out the jalapeno if I didnt have it on hand but no matter what do not omit the fennel bulb. It really makes this recipe and will not disappoint! Again -- this is amazing with fresh corn cut off the cob. Hint: since you use so little of the fennel bulb I have chopped up the rest and frozen it for future use and it works out perfectly.

RUTH AND GAILS CORN SOUFLE

Steps:

• Mix all ingredients together and bake at 350 degrees for 30 to 35 minutes.