Ruth And Gails Corn Soufle 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 souffle dish.
• Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours.

Steps:

• Combine all ingredients in a bowl.
• Pour into a 9x13 baking dish.
• Bake in a 350 degree oven for 30 minutes or until a knife inserted comes out clean.

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:

• In large dutch oven, melt butter over med high heat.
• Stir in flour, until mixed, it will look clumpy.
• Add milk and mix (you may have to break up the flour/butter clumps with a spoon on on the side of the pan) and bring to a boil.
• Mixture will be like a thick white sauce.
• Turn off heat and add corn, eggs and seasonings.
• Mix well.
• Pour into buttered 13x9 casserole.
• Bake at 350 degrees for about 1 hour until center is set.