Corn Souffle Deborahs Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Coat the bottom and sides of a round 2 quart souffle dish with butter.
• Melt the butter in a medium-sized saucepan over medium heat. Add the onion and garlic and saute until tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 more minute. Add the flour and stir until it becomes light blonde in color, about 2 more minutes. Add the half-and-half and whisk until the mixture becomes smooth and thickened. Remove from the heat.
• Beat the eggs in a large bowl. Temper the eggs into the corn mixture, then stir in the cheese. Pour the mixture into the buttered souffle dish. Bake for 35 minutes. Remove from the oven and serve.

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.

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.

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.

Steps:

• Mix eggs, cornbread mix, creamed corn, kernel corn and pimentos together in a Pyrex serving bowl; set aside.
• Sauté chopped green peppers and onions in butter until tender.
• Pour entire contents of pan (butter and all) on top of corn mixture.
• Do not stir into the corn mixture.
• Let it set on top of it.
• Gently spread it over casserole.
• Stir sour cream until it is somewhat spreadable.
• Gently spread over the butter, onion, green pepper mixture.
• If it mixes a little it is okay, just don't stir it together.
• Top with shredded cheese.
• Cover and bake at 400° for 30 minutes.
• Casserole should rise like a souffle and bubble around edges, cheese should be nicely browned.
• Make take lid off for the last 5 minutes but make sure to watch the cheese so it won't get too dark!

Steps:

• Beat eggs until foamy. Beat in remaining ingredients.
• Pour into a greased 8 inch square baking dish.
• Bake in 400 degree oven for 35 minutes or until knife inserted comes out clean.

Steps:

• Preheat oven to 350 degrees.
• Butter 1 1/2 quart souffle dish (or oven baking dish) with 1 tablespoon butter. Sprinkle with Parmesan cheese to coat sides and bottom.
• Cook bacon until crisp, then crumble.
• Melt 1/4 cup butter in saucepan.
• Blend in flour, salt and pepper.
• Gradually stir in milk. Bring to a boil and cook 1 minute, stirring constantly.
• Stir in cheese, and remove from heat.
• Stir in egg yolks, 1 at a time, until smooth.
• Stir in bacon and corn.
• Beat egg whites with cream of tartar in large bowl until peaks form.
• Stir 1/4 of whites into mixture to lighten.
• Gently fold into remaining whites.
• Pour into the prepared dish.
• Bake at 350 degrees for 40 to 45 minutes.