Cornbread Souffle Simple Recipes

CORN SOUFFLé

Steps:

• Preheat oven to 350 º
• Lightly butter a 2-quart casserole dish.
• Combine all ingredients and mix well. Pour into casserole dish and bake 45 - 55 minutes, until set but not too firm and dry. (It depends on the shape/size of your casserole dish. A deeper dish takes longer.)

AWESOME AND EASY CREAMY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
• In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
• Bake for 45 minutes in the preheated oven, or until the top is golden brown.

JIFFY CORN CASSEROLE (5 INGREDIENTS) EASY & DELICIOUS!

Steps:

• Mix all ingredients and pour into (greased or sprayed with cooking spray) 8x8" casserole dish.
• Cook uncovered for 55-60 minutes at 350 degrees.

CORNBREAD SOUFFLE - SIMPLE

Steps:

• Drain whole kernel corn, mix all ingredients together. Pour into greased baking dish.
• Bake at 375 for 1 hour.

CORN SOUFFLé RECIPE

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• In a large bowl combine the fresh corn with the minced onion.
• In another large bowl whisk together the heavy cream, half and half, eggs, egg yolks, sugar, salt, freshly ground black pepper, and hot sauce.
• Fold the corn mixture into the cream and egg mixture.
• Pour into a 2-quart baking dish.
• Place the baking dish inside a large baking pan with high sides. Pour hot water into the larger dish so the water comes halfway up the sides of the corn pudding dish. Bake for 60 minutes or until set and the surface is browned.
• Remove from the oven and lift the corn soufflé from the baking pan. Allow the soufflé to cool for 10 to 15 minutes before serving.

FRESH CORN SOUFFLé

Steps:

• Butter a 2-quart round or oval baking dish (such as a 10- x 2-inch round) and coat with 2 ounces of the Gruyère or Comté. The cheese will not cover the inside of the baking dish completely. There will be gaps. For beating the egg whites, you can use a stand mixer, an electric hand mixer, or a manual rotary egg-beater.
• It's best to use a metal bowl. Wash the bowl and beater in hot soapy water; rinse well and dry. Bowl and beater must be grease-free. Adjust an oven rack to the lower third position and preheat the oven to 400 degrees.
• Put 4 tablespoons of the butter into a large skillet (12-inch) over medium heat. When hot, add the garlic and cook about 15 seconds, stirring with a wooden spoon. Add the corn, red bell pepper, and jalapeño and cook, stirring occasionally, until the peppers and corn are partly tender, 2 to 3 minutes. Take the pan off the heat and add 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Combine the milk and half and half in a medium heavy saucepan (3-quart) and bring to he boil over medium heat. Watch carefully so the liquid doesn't overflow the pan. Keep the liquid hot on low heat. (Or, just heat the milk and half and half in a 2-cup heatproof measure (such as Pyrex®) with pouring spout for 2 minutes in a microwave oven).
• In another medium saucepan (3-quart), melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Take the pan off the heat, wait a few seconds for the bubbling to subside, and pour in the hot liquid all at once.
• Whisk vigorously to make a smooth béchamel sauce. Return the pan to medium heat and bring to the boil, whisking constantly. Cook at the boil for 2 minutes until very thick. Off heat, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk the egg yolks in one or two at a time.
• Transfer the soufflé base to a large bowl. Stir it occasionally with a heatproof flexible spatula until tepid. The base must not be hot when you fold in the beaten egg whites and cheese.
• For the egg whites. Start beating on medium speed, and beat until the whites are frothy, about 1 minute. Add the cream of tartar or lemon juice-the acid stabilizes the whites-and continue beating until the whites form moist-looking peaks that stand up straight or curl just a tiny bit at their tips.
• Slowly tilt the bowl to make sure the whites are staying put. If they slide around, beat a few seconds longer. As soon as you can turn the bowl upside down with the whites staying put, they're beaten just right. Do not overbeat or the whites will be too stiff.
• Whisk about 1/4 of the whites into the tepid soufflé base just to lighten it. Gently fold in the remaining whites in two additions, followed by the cooled corn and peppers and 3 ounces of Gruyère or Comté. Be gentle to maintain as much air in the whites as possible.
• Scrape the soufflé batter into the prepared dish-it will be almost full. Sprinkle the remaining ounce of cheese on top and place the soufflé in the oven. Bake 30 minutes, until the soufflé has puffed up to double its volume and is well-browned on the top and sides. A wooden skewer plunged into the center of the soufflé should come out clean.
• Serve as soon as you can. But do not worry. The soufflé will not collapse. It will just settle a bit. Refrigerate leftovers. To reheat, cut the cold soufflé into slices and reheat each serving on a plate for 1 1/2 to 2 minutes in a microwave oven. Delicious!

CORN SOUFFLé

Steps:

• Preheat oven to 350°F. Spray a 13 x 9 casserole dish or 10-inch cast iron skillet with non-stick cooking spray.
• Combine the Jiffy mix, creamed corn, corn, melted butter, sour cream and eggs in a large mixing bowl, Stir until well combined.
• Spread the batter evenly into the prepared casserole dish.
• Bake for 45 minutes or until lightly browned around the edges and on the bottom and slightly jiggly in the center.
• Allow to cool for 10 minutes to fully set before serving.

CORN SOUFFLE

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.

CORNBREAD SOUFFLE

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).

GINA'S CORN SOUFFLE

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.