Sweet Corn Souffle Recipe 445

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.

CORN SOUFFLE FROM SCRATCH

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.

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.

CRAZY CORN SOUFFLE RECIPE

Steps:

• Preheat oven to 350°. Melt the butter in a casserole dish. Beat the remaining ingredients with a hand mixer, pour them in the casserole dish, add some black pepper on top. Bake for 45-55 minutes, until center is set.

CORN & ONION SOUFFLE

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.

ZUCCHINI & SWEET CORN SOUFFLE

Steps:

• Place zucchini in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse and drain well; blot dry with paper towels. Meanwhile, separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with flour., Preheat oven to 350°. Place corn in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 3-5 minutes or until crisp-tender; drain. Cool slightly. Cut corn from cobs and place in a large bowl., In a large skillet, heat butter over medium-high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper and remaining salt until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Add to corn; stir in cheese., Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly., In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared dish. , Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately.

SWEET CORN SOUFFLE

Steps:

• Whip eggs until frothy and light yellow, add the heavy cream. Combine the sugar, flour and salt and add to the eggs. Fold in all of the corn.
• Pour into a buttered casserole dish and dot with the butter. Bake at 350* for 45-60 minutes until set.

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!

SWEET CORN SOUFFLE

Steps:

• Preheat oven to 350°. Combine kernels and eggs in blender and puree until blended, should be thick. (about 10-15 seconds). Add butter, sugar and milk to mixture and gently mix until blended. Add 1/4 cup of cheese and mix briefly. Add salt and pepper to taste, and more sugar if needed. Should be a thick and creamy flavorful mixture. Pour into a baking pan/casserole/souffle dish stir in the remainder of the mozzarella cheese. If desired (not part of orginal recipe), top lightly with grated pecorino romano and bake at 350° for about 45 minutes, until brown. Let cool for about 15 minutes before cutting and serving. Serve warm. Enjoy!

SWEET CORN SOUFFLE RECIPE - (4.4/5)

Steps:

• 1.Preheat oven to 350F. Prepare soufflé dishes with non-stick cooking spray. 2.In a small saucepan over low heat, bring milk to a simmer. Remove from heat. 3.In a separate saucepan, melt butter and sugar over medium low heat. When butter is melted and sugar dissolved, add flour all at once and briskly whisk it into butter until smooth. Make sure flour is completely absorbed. Continue whisking lightly until flour has cooked, another two to three minutes. 4.Add heated milk all at once to butter and flour and whisk until smooth. Continue to whisk about two minutes until mixture has thickened. Remove from heat. 5.After mixture has cooled for a few minutes, whisk in egg yolks only (reserve egg whites), one at a time. Then add seasonings and whisk to combine. 6.Add half of roasted corn to base and whisk to combine. 7.In bowl of a stand mixer fitted with whisk attachment, whisk egg whites and cream of tartar until egg whites form soft peaks. Add approximately 1 tablespoon of soufflé base to egg whites and fold in gently using a whisk or a rubber spatula. Fold in remaining egg whites to soufflé. 8.Transfer to prepared soufflé dishes and bake on a lined cookie sheet or half sheet pan on lowest pan in oven. Bake for approximately 25-28 minutes until soufflés have puffed and are golden brown. Serve immediately.