Cheese And Corn Souffle Recipes

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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



Corn Souffle from PHILADELPHIA Cream Cheese image

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

2 tablespoons butter, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed, softened
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
1 (8.5 ounce) package corn muffin mix
2 eggs
1 cup KRAFT Shredded Cheddar Cheese

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



Corn Souffle image

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

2 (15.25 ounce) cans whole kernel corn
2 (14.75 ounce) cans cream-style corn
4 tablespoons white sugar
4 tablespoons all-purpose flour
4 tablespoons milk
4 eggs

HAM AND CORN SOUFFLE

Breakfast is bound to be the most memorable meal of the day with this attractive souffle as its focus, promises Margaret Haugh Heilman of Houston, Texas. "The ham and corn enhance the cheesy egg flavor, and the casserole's texture is moist and light. A puffed golden top makes it look too pretty to eat...but nobody can resist."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 4 servings.

Number Of Ingredients 12



Ham and Corn Souffle image

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat a 1-1/2-qt. baking dish with cooking spray and lightly sprinkle with bread crumbs; set aside., In a large nonstick skillet coated with cooking spray, cook corn and onions until tender. Remove from the heat; stir in ham and set aside., In a small saucepan, combine the flour, salt and cayenne; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Transfer to a large bowl; stir in corn mixture. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly., Add cream of tartar to egg whites; beat until stiff peaks form. With a spatula, fold a fourth of the egg whites into the milk mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared dish. Bake at 325° for 50-55 minutes or until top is puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 248 calories, Fat 7g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 577mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

4 egg whites
2 teaspoons dry bread crumbs
1-1/2 cups frozen corn, thawed
2 green onions, thinly sliced
2/3 cup diced fully cooked lean ham
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup fat-free milk
1/2 cup shredded reduced-fat sharp cheddar cheese
2 egg yolks
1/2 teaspoon cream of tartar

CHEESE AND CORN SOUFFLE

Make and share this Cheese and Corn Souffle recipe from Food.com.

Provided by peppermintkitty

Categories     Cheese

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11



Cheese and Corn Souffle image

Steps:

  • Preheat oven to 350 degrees.
  • In a medium skillet, melt butter or margarine and stir in flour blending until smooth.
  • Add corn, milk, salt, garlic salt and Worcestershire sauce.
  • Cook stirring constantly, until thickened.
  • Add cheeses.
  • Stir until melted.
  • Blend egg yolks into cheese sauce.
  • Cool slightly.
  • Gently fold egg whites into sauce just until blended.
  • Pour mixture into an ungreased 2-quart casserole.
  • Bake for 45-50 minutes or until puffed up and firm.

1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1 (16 ounce) can cream-style corn
1/3 cup milk
1/8 teaspoon salt
1/8 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1 1/2 cups shredded cheddar cheese
1/2 cup shredded provolone cheese
5 beaten egg yolks
5 stiffly beaten egg whites

CHEESE SOUFFLE

Provided by Alton Brown

Time 1h

Yield 5 servings

Number Of Ingredients 12



Cheese Souffle image

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.

Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces sharp Cheddar
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tartar

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



Corn and Cheese Souffle image

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

1/3 cup butter
1/4 cup all-purpose flour
1/3 cup milk
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded provolone cheese
1 (16 1/2 ounce) can cream-style corn
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
5 large eggs, separated
1/4 teaspoon cream of tartar

CORN & ONION SOUFFLE

I swapped out my old cheese souffle for one with corn. If you're souffle-challenged, it helps to use smaller ramekins instead of one big dish. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 13



Corn & Onion Souffle image

Steps:

  • Separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with 2 tablespoons cornmeal., Preheat oven to 350°. Place corn, milk and sugar in a blender; cover and process until smooth. Add cream and melted butter; cover and process 15-30 seconds longer., In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in corn mixture, cream cheese, 1 teaspoon salt, pepper and remaining cornmeal until heated through. Remove to a large bowl., Whisk a small amount of hot mixture into egg yolks; return all to bowl, whisking constantly., In a large bowl, beat egg whites with baking soda and remaining salt on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into corn mixture. Fold in remaining egg whites. Transfer to prepared dish., Bake 45-50 minutes or until the top is deep golden brown and puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 325 calories, Fat 25g fat (13g saturated fat), Cholesterol 174mg cholesterol, Sodium 463mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.

6 large eggs
2 tablespoons plus 1/2 cup cornmeal, divided
2 cups fresh or frozen corn (about 10 ounces), thawed
2 cups 2% milk
1 tablespoon sugar
3/4 cup heavy whipping cream
1/2 cup butter, melted
1 tablespoon canola oil
1 cup chopped sweet onion
3 ounces cream cheese, softened
1 teaspoon plus 1/8 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
1/8 teaspoon baking soda

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



Corn Soufflé image

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

2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (14.75 oz.) cream-style corn
1 pkg. (8.5 oz.) corn muffin mix
2 eggs
2 green onions, thinly sliced
1 cup KRAFT Shredded Cheddar Cheese

CHEESE SOUFFLé IN 4 EASY STEPS

Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic

Provided by Good Food team

Categories     Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper

Time 45m

Number Of Ingredients 7



Cheese soufflé in 4 easy steps image

Steps:

  • Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
  • Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
  • Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
  • Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
  • EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium

50g butter, plus extra for greasing
25g breadcrumbs
50g plain flour
1 tsp mustard powder
300ml milk
4 eggs
100g grated extra-strong cheddar (blue cheese, goat's cheese and smoked cheeses also work well)

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