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
CHEDDAR-CORN SPOON BREAD
Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served -- and eaten -- with a spoon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
- In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
- Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.
CORN AND CHEDDAR CHOWDER
A yummy creamy chowder. Always a winner in our house!
Provided by Katymac1
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
- Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 27.8 g, Cholesterol 59.7 mg, Fat 19.9 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 12.4 g, Sodium 307.1 mg, Sugar 5.8 g
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
SPINACH AND CHEDDAR SOUFFLE
Provided by Ina Garten
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
CHEESE SOUFFLE
Provided by Alton Brown
Time 1h
Yield 5 servings
Number Of Ingredients 12
Steps:
- Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
- Preheat oven to 375 degrees F.
- In a small saucepan, heat the butter. Allow all of the water to cook out.
- In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
- Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
- In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
- In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
- Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.
CORN SOUFFLE FROM PHILADELPHIA CREAM CHEESE
This light corn souffle with lots or corn and cheese is easy enough for weeknights and fancy enough for guests.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 1h5m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Mix butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well.
- Pour into 2-qt. casserole sprayed with cooking spray; top with Cheddar.
- Bake 45 to 50 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 20.9 g, Cholesterol 47.3 mg, Fat 10.3 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 5.3 g, Sodium 516 mg, Sugar 3.3 g
CORN AND CHEDDAR CHEESE CHOWDER
A wonderful, hearty soup, recommended for cold winter nights. This recipe came from one of my favorite cookbooks, The Vegetarian Epicure. In my opinion, using milk instead of cream does not alter the quality (it's how I have always made it). I usually double the recipe for a larger amount. Enjoy!
Provided by averybird
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large soup pot, place the peeled and diced potato and simmer it in the salted water with the bay leaf, sage, and cumin seeds until just barely tender (about 15 to 20 minutes).
- In a saucepan, melt the butter and saute the chopped onion until tender. Add the flour and mix well with a whisk. Add the cream, stirring with the whisk until the sauce has thickened.
- Pour thickened sauce into the potatoes and their water, adding also the corn, chopped herbs, nutmeg, and salt & pepper. Let the soup simmer gently for about ten minutes.
- Finally, stir in the grated cheese and the white wine and mix well, until the cheese is completely melted.
- Correct the seasoning if desired and serve. :).
Nutrition Facts : Calories 659.2, Fat 51.1, SaturatedFat 31.7, Cholesterol 169.3, Sodium 372.2, Carbohydrate 35.9, Fiber 4, Sugar 3.8, Protein 16.2
CORN AND CHEESE SOUFFLE
Make and share this Corn and Cheese Souffle recipe from Food.com.
Provided by KittyKitty
Categories Breakfast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Lightly butter the bottom of a 2 quart souffle dish. Set aside.
- Melt 1/3 cup butter in a heavy saucepan over low heat stirring constantly. gradually add milk; cook over medium heat, stirring constantly, until thickened.
- Add cheeses, stirring until melted.
- Stir in corn, garlic powder, and red pepper.
- Beat egg yolks at medium speed with an electric mixer until thick and pale.
- Stir into corn mixture.
- Combine egg whites and cream of tartar; beat at high speed until stiff peaks form; fold into souffle mixture.
- Spoon into prepared dish.
- Bake at 350F for 55 to 60 minutes.
- Serve right away.
Nutrition Facts : Calories 291.4, Fat 20.6, SaturatedFat 12, Cholesterol 181.9, Sodium 473.9, Carbohydrate 14.9, Fiber 0.8, Sugar 2.3, Protein 13.2
CORN AND CHEDDAR SOUFFLE
This is from the September 2008 Homemakers magazine. Our family has always enjoyed souffle and this was a twist on our usual. I really like the fresh corn but you could likely substitute frozen or canned in the off-season. Goes great with in-season asparagus or green beans, and fresh bread. Enjoy!
Provided by Kirstenht
Categories Corn
Time 1h10m
Yield 1 souflle, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Butter and flour 10-cup/2.5L souffle dish; set aside. (Alternatively, leave the pan ungreased if you want to make it gluten-free, it just makes it harder to clean out). Preheat oven to 425 degrees.
- Strip corn from cobs; discarding cobs, set aside.
- In saucepan, melt butter over medium heat; add cornmeal, salt, pepper, and nutmeg and cook, stirring, for 2 minutes. Slowly stir in milk and bring to boil; add corn and hot peppers and simmer over medium heat, stirring, for 5 minutes.
- Remove from heat; add cheese, stirring until melted. Scrape into large bowl. Stir in onions; whisk in egg yolks.
- In seperate bowl, beat egg whites with cream of tartar until stiff but not dry peaks have formed; fold one-third into cornmeal mixture. Gently fold in remaining whites. Scrape into prepared souffle dish.
- Place on middle rack of oven; reduce heat to 400.
- Bake until puffed and brown, 35-40 minutes.
Nutrition Facts : Calories 520.1, Fat 34.9, SaturatedFat 19, Cholesterol 395.5, Sodium 1043.8, Carbohydrate 30.4, Fiber 3.6, Sugar 5, Protein 25
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