Andrea Pudding Cream Corn Souffle Recipes

GRANDMA SWALLOW'S CORN PUDDING

This recipe is from my Grandmother's recipes that I kept after she passed. Grandma's food is always a comfort and enjoyed by the family.

Provided by Michelle Bennett

Categories Side Dish Vegetables Corn Corn Pudding Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

Grandma Swallow's Corn Pudding image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla extract together in a bowl; pour into a 2-quart casserole dish.
Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 42.1 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 6.2 g, Sodium 596.4 mg, Sugar 12.7 g

Ingredients

2 (15 ounce) cans cream-style corn
1 (14 ounce) can whole kernel corn
½ cup milk
5 eggs
⅓ cup butter, melted
¼ cup white sugar
¼ cup cornstarch
1 teaspoon vanilla extract

CORN PUDDING SOUFFLE

Good hot or cold! This corn casserole side dish is a cross between corn bread and pudding. It's moist and sweet and similar in texture to a spoon bread. I prefer this to traditional corn pudding as it is a bit firmer so you can slice it and it holds up well for a buffet supper. Another favorite way to enjoy it is to caramelize whole seeded plum tomatoes in a little bacon fat and serve those on top of a wedge of the corn pudding bread with a little bacon on the side.

Provided by Glitterik

Categories Potluck

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

Corn Pudding Souffle image

Steps:

Preheat the oven to 350°.
Butter a 9-inch iron skillet or a 7-by-11-inch baking dish.
Whisk together the cornmeal, sugar, baking soda, and salt in a large bowl.
Pulse the buttermilk, cream, eggs, and melted butter in a blender or food processor until smooth.
Add the corn and pulse a few more times (the mixture should be lumpy with visible kernels).
Whisk the buttermilk mixture into cornmeal mixture.
Pour into a prepared skillet or baking dish.
Bake 35 to 40 minutes, until the edges are golden brown and the center remains slightly jiggly.
Transfer to a rack to cool.
Serve warm or room temperature.

Nutrition Facts : Calories 297.2, Fat 18.1, SaturatedFat 9.8, Cholesterol 168.9, Sodium 540.1, Carbohydrate 26.9, Fiber 2.8, Sugar 6.3, Protein 10

Ingredients

3 tablespoons butter, melted, plus more for skillet
1/2 cup cornmeal (white or yellow)
1 -2 teaspoon sugar (depending on sweetness of corn)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups buttermilk
1/2 cup heavy cream
4 large eggs
3 cups fresh white corn kernels (from 4 to 6 ears)

SOUTHWEST CORN SOUFFLE

My kids don't care much for refried beans. I thought this recipe might be a good side dish alternative when we have tacos. From verybestbaking.com.

Provided by Pinay0618

Categories Corn

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

Southwest Corn Souffle image

Steps:

PREHEAT oven to 325°F Grease 1 1/2-quart baking dish. Chill small mixer bowl.
MELT butter in large saucepan. Remove from heat. Stir in flour. Gradually stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Stir in corn, chiles, egg yolks and 1/2 cup cheese. Beat egg whites in chilled mixer bowl until stiff peaks form. Fold into corn mixture. Pour into prepared baking dish.
BAKE for 50 to 55 minutes or until knife inserted near center comes out clean. Top with remaining cheese. Bake for additional 2 to 3 minutes or until cheese is melted.

Nutrition Facts : Calories 241.8, Fat 15.1, SaturatedFat 8.5, Cholesterol 142.7, Sodium 370.7, Carbohydrate 18, Fiber 0.4, Sugar 1.3, Protein 10.5

Ingredients

3 tablespoons butter
1/4 cup all-purpose flour
1 (5 ounce) can evaporated milk
1/3 cup water
1 (11 ounce) can Mexican-style corn, drained
1 (4 ounce) can chopped green chilies
3 large eggs, separated
3/4 cup cheddar cheese, divided (shredded)

CORN SOUFFLE (STOUFFER'S COPYCAT)

Make and share this Corn Souffle (Stouffer's Copycat) recipe from Food.com.

Provided by princess buttercup

Categories Corn

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Corn Souffle (Stouffer's Copycat) image

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.

Nutrition Facts : Calories 235.2, Fat 10.1, SaturatedFat 5.3, Cholesterol 122.7, Sodium 517.4, Carbohydrate 32.3, Fiber 1.4, Sugar 10, Protein 6.9

Ingredients

2 eggs
2 tablespoons cornstarch
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash nutmeg
1 (14 -16 ounce) can creamed corn (14-16 oz size)
1/2 cup sour cream
1/2 cup milk

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

Corn Souffle image

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

Ingredients

1/2 cup butter or 1/2 cup margarine
2 boxes Jiffy corn muffin mix
16 ounces sour cream
2 cans creamed corn
4 eggs