Corn Souffle Recipes

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:

• Preheat the oven to 375 degrees F. Butter six 4-ounce souffle ramekins with the melted butter using a pastry brush with an upward motion. Sprinkle the 1 tablespoon Parmesan into the 6 ramekins to coat. Run a finger around the inside lip of the ramekins to clean off any excess, so that the souffle rises more evenly.
• Mix 1/2 cup milk with the cornmeal in a small bowl. Bring the remaining cup milk and the remaining 2 tablespoons butter to a boil over medium heat in a small pot, then add the cornmeal mixture and cook, stirring constantly, until thickened, about 2 minutes. Let cool slightly, then mix in the egg yolks, salt, cayenne and the remaining 1/4 cup Parmesan. Beat the egg whites in a large bowl with an electric mixer, on medium-high speed until they hold soft peaks.
• Gently fold the egg whites into the cornmeal mixture and divide among the prepared ramekins. Put them on a baking sheet and bake until they have puffed and risen and the tops are browned and firm, about 25 minutes. Serve hot within 5 to 10 minutes (the souffles may deflate slightly).

Steps:

• Preheat the oven to 400 degrees F. Butter and flour 1 large souffle dish or 4 to 6 individual ones with an 8 to 12 ounce capacity.
• Heat the milk in a saucepan over low heat. Melt the butter in a medium saucepan over medium heat, then add the flour, whisking until smooth and creamy. Cook about 3 minutes, until the mixture turns straw colored. Whisking, pour in the hot milk, and whisk constantly over medium heat until the mixture thickens, about 1 to 2 minutes.
• Remove from the heat and stir in the cheeses, 4 egg yolks, corn, and mustard. Season with salt and pepper, to taste. Set aside to cool 5 minutes. Whip the egg whites until soft peaks form, and then fold into the souffle mixture in thirds with a rubber spatula.
• Pour the mixture into the souffle dish or dishes, and then place them in a roasting pan. Pour hot water into the pan until it comes halfway up the sides of the dish. Bake 25 to 35 minutes for individual souffles, 35 to 45 minutes for large ones, until risen and slightly firmed. Serve immediately or let the souffles cool in the dish, then turn out, cover, and refrigerate. (The dish can be made up to this point up to 24 hours in advance.)
• If made ahead of time: to serve, arrange the turned out souffles in a baking dish, poke a hole in the top and pour a little heavy cream inside, then drizzle a little heavy cream over the top of each souffle, and bake at 400 degrees until hot and bubbly, about 10 minutes.
• Notes about the recipe: When I agreed to go to England to revitalize the flagging cuisine at Stapleford Park, a hotel owned by our friend Bob Payton, I had no idea what to expect. But having heard all the jokes about English cooking, I did wonder if they would like my food. As soon as I arrived in Melton Mowbray, a town dedicated to making strong, creamy Stilton cheese, we knew everything would be fine. The entire town of Melton Mowbray smells of Stilton, especially the fine cheeses of the firm of Tuxford & Tebbutt that may be what inspired me to cook with it so often, creating new lunch and supper dishes like this one. The richness of the local agricultural traditions quickly impressed me: the milk, butter, eggs, lamb, and vegetables were just as perfect and flavorful as the Stilton cheese. According to legend, Stilton was invented by a Mrs. Paulet in the 1700s. The cheese must be cylindrical, must ripen without ever being pressed, and must form its own coat or crust. Red Leicester, a vibrant orange, crumbly aged cheddar-style cheese, furthered our education in the best products of English kitchens. More words and warnings have been devoted to the making of souffles than any other cooking subject, but this one doesn't rise perilously high. An airy egg batter, fresh milk, and butter, savory cheese and, in this case, sweet corn kernels and a dash of mustard produce irresistible results. If you want to make your souffles even more luxurious, follow the reheating instructions by pouring a dollop of heavy cream inside each one for the last 10 minutes of cooking.

Steps:

• Preheat oven to 350 degrees F.
• Heat a medium skillet over a medium/high flame and melt the butter. Add the onions and sweat until limp but not browned. In a large bowl combine the corn, broken-up crackers, eggs, milk, flour, baking powder, red peppers, parsley and cooked onions and stir well to combine. Season mixture with salt and pepper and scrape into a prepared 9 by 13-inch glass or ceramic casserole that has been sprayed with no-stick. Garnish with paprika, to taste. Cover with foil and bake for 25 minutes, then remove the foil and continue to bake for 30 minutes more. The souffle is ready when the top is golden brown and springs back to the light touch. Cool for 5 to 10 minutes and serve immediately, or reheat in a slow, 250 degrees F for 10 to 15 minutes.

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

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.

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:

• Preheat oven to 350 degrees.
• Microwave butter in medium microwaveable bowl on high 30 seconds or until melted.
• Add cream cheese, continue microwaving 15 seconds or until cream cheese is softened; stir until well blended.
• Add both corns, the muffin mix and eggs; mix well.
• Pour into greased 13x9-inch baking pan; sprinkle with cheese.
• Bake 40 minutes or until golden brown.
• Cool slightly.

Steps:

• Preheat oven to 350°F. Cook corn as directed on package; drain well. Meanwhile, mix tapioca, onions, butter, salt, pepper and milk in medium saucepan. Let stand 5 min. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat; stir in parsley.
• Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat egg yolks in large bowl on high speed until thick and lemon colored. Gradually add tapioca mixture, beating on low speed after each addition until well blended. Return to saucepan. Cook on low heat until very thick, stirring constantly. Add corn; mix well. Gently stir in egg whites.
• Spoon into 1-1/2-qt. casserole dish. Place dish in large baking pan, then place in oven. Carefully pour boiling water into baking pan to come 1 inch up side of baking dish.
• Bake 50 min. or until center is set.

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.

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 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.

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.

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:

• Heat oven to 375ºF.
• Blend cottage cheese in blender until smooth; place in large bowl. Add remaining ingredients; mix just until blended.
• Pour into 13x9-inch baking dish sprayed with cooking spray.
• Bake 40 to 45 min. or until golden brown.

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!