Corn Pudding Souffle Recipes

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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

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)

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

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

"ALMOST FAMOUS" CORN PUDDING

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10



Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
  • Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
  • (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)

Three 15-ounce cans creamed corn
Three 8-ounce boxes cornbread mix
4 large eggs
6 cups fresh or frozen corn kernels
2 cups sour cream
1/2 cup sliced scallions (green and white parts)
1 1/2 sticks (12 tablespoons) unsalted butter
8 ounces mascarpone
Kosher salt and freshly cracked black pepper
Unsalted butter, for the Dutch oven

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

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

EASY CORN SOUFFLE

This is not only a flavorful souffle, it is also virtually impossible to fail with it!

Provided by patriciafulda

Categories     Side Dish     Vegetables     Corn

Time 40m

Yield 4

Number Of Ingredients 6



Easy Corn Souffle image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess.
  • Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth.
  • Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated.
  • Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish.
  • Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.

Nutrition Facts : Calories 168.1 calories, Carbohydrate 22.3 g, Cholesterol 188.7 mg, Fat 6.5 g, Fiber 1.4 g, Protein 8.4 g, SaturatedFat 2.3 g, Sodium 406.8 mg, Sugar 4.1 g

1 teaspoon butter, softened
1 teaspoon all-purpose flour
1 (16.5 ounce) can cream-style corn
4 eggs, separated
⅛ teaspoon cayenne pepper
1 teaspoon cream of tartar

CORN SOUFFLE FROM SCRATCH

I make this every year for our Thanksgiving dinner, 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.

Provided by MPORIS

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 8

Number Of Ingredients 6



Corn Souffle from Scratch 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 souffle dish.
  • Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 51.7 g, Cholesterol 93.6 mg, Fat 4.2 g, Fiber 3.6 g, Protein 8.7 g, SaturatedFat 1.1 g, Sodium 699.7 mg, Sugar 13.9 g

2 (15.25 ounce) cans whole kernel corn
2 (15 ounce) cans creamed corn
4 tablespoons white sugar
4 tablespoons all-purpose flour
4 tablespoons milk
4 eggs

GRANDMA'S CORN PUDDING

This corn pudding is definitely comfort food.

Provided by lisa cohen

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7



Grandma's Corn Pudding image

Steps:

  • Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
  • Bake for 1 hour.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g

5 eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn

ANDREA PUDDING - CREAM CORN SOUFFLE

My daughter Andrea has loved this stuff since she was little. It's a recipe that has been handed down form generation to generation. Now, Andrea makes it anytime we have a family dinner, Thanksgiving, etc. She has adapted it from her great grandmother's recipe to her grandmother's recipe, to her mom's recipe, to my recipe. Wonderful cream corn and cheese souffle for any occasion.

Provided by Fabio

Categories     Cheese

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5



Andrea Pudding - Cream Corn Souffle image

Steps:

  • 1. Pre-heat oven to 350 degrees.
  • 2. Pour cream corn into a large casserole dish.
  • 3. Add eggs, cheese, half-and-half and salt and pepper.
  • 4. Whip until well blended.
  • 5. Bake for 1 hour until eggs fully set and it is slightly browned on top.

Nutrition Facts : Calories 376.8, Fat 19.3, SaturatedFat 10.9, Cholesterol 158.2, Sodium 1091.7, Carbohydrate 36.9, Fiber 2.1, Sugar 5.7, Protein 18.6

3 (15 ounce) cans creamed corn (We use Green Giant)
5 large eggs (slightly beaten)
1/2 cup half-and-half
16 ounces of shredded cheese (we use mild cheddar)
salt and pepper

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

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 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

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

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