Corn Pudding Souffle Recipes

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CORN SOUFFLE



Corn Souffle image

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

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

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

CORN PUDDING SOUFFLE



Corn Pudding Souffle image

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

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)

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

CORN SOUFFLE (STOUFFER'S COPYCAT)



Corn Souffle (Stouffer's Copycat) image

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

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

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

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