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
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.
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
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
MADE-OVER CORN SOUFFLE
Low fat cottage cheese helps make this creamy, crowd-pleasing corn soufflé a Healthy Living recipe. That it's so easy to make is a bonus!
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 16 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 2.5 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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