Best 3 Corn Pudding Souffle Recipes
Corn pudding souffle is a classic side dish with a light and fluffy texture that is sure to be a hit at any gathering. Whether you're making it for a holiday meal or a weeknight dinner, this recipe is simple to follow and yields a delicious result. With just a few pantry staples and some fresh corn, you can create a flavorful souffle that everyone will love.
Here are our top 3 tried and tested recipes!
ANDREA PUDDING - CREAM CORN SOUFFLE
My daughter Andrea has loved this stuff since she was little. It's a recipe that has been handed down form generation to generation. Now, Andrea makes it anytime we have a family dinner, Thanksgiving, etc. She has adapted it from her great grandmother's recipe to her grandmother's recipe, to her mom's recipe, to my recipe. Wonderful cream corn and cheese souffle for any occasion.
Provided by Fabio
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- 1. Pre-heat oven to 350 degrees.
- 2. Pour cream corn into a large casserole dish.
- 3. Add eggs, cheese, half-and-half and salt and pepper.
- 4. Whip until well blended.
- 5. Bake for 1 hour until eggs fully set and it is slightly browned on top.
Nutrition Facts : Calories 376.8, Fat 19.3, SaturatedFat 10.9, Cholesterol 158.2, Sodium 1091.7, Carbohydrate 36.9, Fiber 2.1, Sugar 5.7, Protein 18.6
CORN PUDDING SOUFFLE
A dear friend gave me this recipe...Yummy!
Provided by Cassie *
Categories Side Casseroles
Time 45m
Number Of Ingredients 7
Steps:
- 1. Melt butter in medium saucepan over medium heat. Stir in the flour till smooth. Add enough half and half to corn liquid to measure 1 cup. Continue stirring until sauce is thick and hot. Stir in corn, chiles, and garlic powder.
- 2. Bring to a boil over medium heat, stirring constantly. Reduce heat to low. Beat egg yolks, in a small bowl. Stir about 1/4 cup of hot sauce into egg yolks, heating constantly. Stir egg yolk mixture back into sauce. Remove from heat; stir in cottage cheese. Beat egg whites in bowl until stiff peaks form. Fold egg whites into corn mixture. Pour into ungreased 1 1/2 quart casserole dish, or souffle dish.
- 3. Bake in 350 degree oven for 30 minutes or until wooden pick inserted in center comes out clean.
CORN PUDDING SOUFFLE
Number Of Ingredients 9
Steps:
- Preheat oven to 350° and lightly grease a 9x13-inch baking dish. In a mixing bowl, sift together sugar, flour, baking powder and salt; set aside. In a separate bowl, beat eggs; stir in cream and butter until smooth. Carefully add dry ingredients to egg mixture. Fold in corn. Pour into baking dish and sprinkle with paprika, if desired. Bake for 45 minutes or until golden brown and set.
Tips:
- Use fresh corn kernels for the best flavor and texture. If using frozen corn, thaw it completely before using.
- Add a tablespoon of sugar to the corn mixture to help it caramelize and brown.
- Use a combination of all-purpose flour and cornmeal for a lighter, more tender texture.
- Be sure to beat the egg whites until stiff peaks form before folding them into the corn mixture. This will help the souffle rise.
- Bake the souffle in a preheated oven. This will help it rise quickly and evenly.
- Serve the souffle immediately after baking. It will start to deflate as it cools.
Conclusion:
Corn pudding souffle is a delicious and versatile side dish that can be served with a variety of main courses. It is easy to make and can be tailored to your own taste. Whether you like it sweet or savory, there is a corn pudding souffle recipe out there for you. So next time you are looking for a new side dish to try, give corn pudding souffle a try. You won't be disappointed!
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