Gluten Free Corn Souffle Recipes

CORN SOUFFLE

Steps:

• Preheat the oven to 400 degrees. Grease a 9 x 13 inch casserole dish or a 3 quart flat oval baking dish.
• In a large bowl, lightly beat the eggs with a whisk. Whisk in the butter and sugar.
• In another bowl or large measuring cup, whisk together the milk, cornstarch, and cornmeal until smooth. Add to the egg mixture and whisk until well combined.
• Add the corn kernels, cream corn, salt, and vanilla and stir until combined.
• Pour the mixture into the prepared pan and bake for 45 minutes to 1 hour, or until the top is lightly browned and the souffle is set. Serve immediately.

THE BEST GLUTEN-FREE CORN SOUFFLE

Steps:

• Preheat your oven to 350*F. In a 9 x 13 baking dish, combine and thoroughly mix the corn, creamed corn, cream cheese, and swiss cheese.
• Cook in the oven for 45 minutes.
• Combine the crushed cereal and butter in a small bowl and then sprinkle on top of the corn souffle.
• Place back in the oven and cook an additional 10-15 minutes, or until the cereal topping begins to turn golden brown and fragrant.
• Remove from oven, garnish with pepper and parsley, and allow to cool a bit to set-up the souffle. Serve while still warm. Enjoy!

GLUTEN FREE CORN SOUFFLE

Steps:

• 1. Preheat oven to 350 degrees. Spray 8-inch round baking dish with nonstick cooking spray. Place dish in oven.
• 2. Combine eggs, bisquick, sugar, and pepper in large bowl; beat with electric mixer at high speed until smooth. Stir in cream-style corn, corn kernels, cheese, pimientos, and milk. Pour into hot baking dish.
• 3. Bake, uncovered, 55 minutes or until set. Let stand 15 minutes before serving. Garnish as desired.