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Corn Soufflé

Corn Soufflé



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Ingredients

  • 1 box Jiffy corn bread mix
  • 1 Cup creamed corn
  • 1 Cup regular corn, drained
  • 1/4 stick of butter, melted
  • 1 egg
  • 1 small container of sour cream

Directions

Mix all ingredients togther and and bake at 350 degrees, uncovered, for 40 minutes.


Easy Corn Soufflé Recipe

This easy and delicious Corn Soufflé recipe is a corn casserole that is the perfect addition to any dinner table. It&rsquos so easy and tasty and perfect for those who love a good corn casserole.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

I recall the first I made a corn soufflé years ago. I brought it to a Thanksgiving work gathering and everyone loved it. Then I lost the recipe.

It took me a while of trial and error to get it right again, but this time, it&rsquos even better. All scratch ingredients and it&rsquos easier to make as everything is made in one bowl. All you really need to do is open some cans and whisk some eggs. I&rsquove also played around with the sugar to get it to the exact ratio we like so it&rsquos not too sweet but just sweet enough.

Some people call this corn pudding, creamed corn pudding, corn casserole, and so on. I call it delicious. Regardless of what you call, it belongs on your dinner table, especially this Holiday season.


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Corn Souffle

3 large eggs
1/4 cup plus 2 tablespoons sugar
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 1/8 teaspoons baking powder
3 cups heavy cream
2 cups fresh or frozen and thawed yellow corn
1 tablespoon unsalted butter, melted

Heat oven to 350 degrees. Coat a 2-quart baking dish with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar at medium speed until lightened, 3 minutes. Add the flour, salt and baking powder and continue to beat for 3 minutes. Stir in the cream, corn and melted butter until combined.

Pour the mixture into the prepared dish. Bake until lightly browned, puffed, and just set in the center, 40 to 45 minutes. Let cool on a wire rack for 15 to 20 minutes before serving.

Per serving: 599 calories (percent of calories from fat, 72), 8 grams protein, 36 grams carbohydrates, 2 grams fiber, 49 grams fat (29 grams saturated), 274 milligrams cholesterol, 724 milligrams sodium.


Easy Corn Soufflé

Coming at you with another very easy no fail kind of a recipe today. If you’re like me, you need something that won’t keep you in the kitchen all day while you’re busy being thankful. We’re talking melt butter, open cans, crack a couple eggs, add a cornbread mix, give a little stir and pop it in the oven! This Easy Corn Soufflé makes a great side dish for holiday gatherings and is always a crowd pleaser.

It shows up at a lot of our family get togethers, and I’m actually not sure why it’s called a soufflé. I think of soufflés as super puffy and this is obviously flat. Maybe think of it as glorified cornbread? Soufflé or not, it’s really creamy and moist – a total comfort food!

You can easily double this recipe to feed a large crowd and bake it in a 4 quart casserole dish. We usually just spoon it out of the pan instead of cutting it into bars, but it looked slightly prettier for pictures this way. For some reason, yellow food is not naturally photogenic so we needed all the help we could get!


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Another Year in Recipes

In the immortal words of Nellie Forbush, I’m as corny as Kansas in August! – only in my case it’s the vegetable I mean. It’s high corn season in my greenmarket now, and I’m reveling in it.

.
One day recently a Washington Post article called “Easy, Delicious Recipes for Sweet Summer Corn” gave me some new ideas for using my favorite summer vegetable. The first one that caught my interest was a corn soufflé recipe. The article’s headnote praises the recipe for eliminating “the stumbling blocks in making a soufflé – beating separate egg whites, cooking a base sauce, the anxiety of it not rising.”

Sounds good, doesn’t it? I didn’t see how a soufflé could rise without egg whites beaten into peaks, but maybe there was something to be learned here. I’d try it for a dinner for two. I gathered my ingredients – fresh corn, poblano pepper, gruyère cheese, eggs, half-and-half, salt, pepper, and chives. (Forgot to put the chives in the picture.) That seemed like a tasty combination despite my doubts we were off to a good start.
.

.
The recipe wanted all the ingredients to be pureed in a blender, but that quantity would have filled my cranky old blender so high that at first pulse it would’ve shot liquid out past the lid. I used my food processor instead.
.

.
The recipe recommended baking the mixture in individual half- or one-cup ramekins or in a larger four-cup dish. For our dinner first courses I always bake individual soufflés in two-cup porcelain molds, so that’s what I used, even though this was a recipe for four persons.
.

.
With no need for last-minute preparation and addition of fragile aerated egg whites, I was able to do all this hours in advance, putting the molds in the refrigerator until nearly dinner time. Then I baked them for about half an hour at 400°. They puffed up somewhat, but barely to the rims of the dishes. Nothing magic had happened.
.

.
They began to deflate instantly, before I could even get the camera to them, and by the time they made it to the dinner table, they had sunken much further. We tasted them skeptically. Surprise: They were quite good. Beautifully corny, rich and dense, with a subtle blending of the poblano, chives, and cheese flavors. They had become a creamy, nubbly, slightly sweet, slightly spicy, very enjoyable summery whole. But they were not soufflés.

The whole point of a soufflé is lightness. What we had here were savory vegetable custards, much like crustless quiche. They were rich and very filling: Even though we liked them, neither of us could finish more than half our portion. No wonder the recipe called for small ramekins!

The newspaper’s recipe was lightly adapted from one in the book Heart and Soul in the Kitchen by Jacques Pepin, the celebrity chef, TV personality, and prolific cookbook author. I knew he had a reputation as a popularizer, but I’m still surprised that a professional cook – and a Frenchman to boot – would say something is a soufflé when it absolutely is not. He did, though: I checked his own recipe online, and that’s what he calls it.

I think that’s a disservice to people who don’t know what a soufflé really is, as well as to anyone who makes the recipe expecting it to produce real soufflés. However, at least the dish is a respectable one of its kind and a very pleasant use for high-summer corn.


Added by

Tastes pretty close to Stouffers I think!

This corn souffle was mighty tasty, but mine was ugly looking. It browned a little more on the top than I thought. Nevertheless, once the first few servings were taken out - the ugly disappeared. Easy to make and serve.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.


Corn Pudding

This Corn Pudding is one of my favorite recipes at Thanksgiving and this is always one of the first side dishes to go. Some people call this creamed corn casserole, spoon corn, or corn souffle. Any way you name it, this corn recipe delicious!

CORN PUDDING

Can everyone stop trying to health-ify Thanksgiving?! I’ve seen so many recipes for “skinny” versions of sweet potato casserole, mashed potatoes, and pie.

I like to eat healthy too but can’t we have at least one day where we have a free hall pass to eat whatever we want without all the guilt? To eat pie until our pants split open? To load butter upon butter on our veggies until they’re unrecognizable?

The other 364 days of the year we can worry about calories. Seriously. Let’s give ourselves a break, puh-lease.

Now that I have you all buttered up to calorie laden dishes let me introduce you to this dish.

My friend Lauren brought this corn casserole to Thanksgiving dinner and I found myself going back for not only seconds, but thirds.

I had no idea that is was surprisingly easy and I can’t say enough about how good it is. This one is also from my cookbook! Enjoy!

CAN I MAKE THIS AHEAD OF TIME?

Make the recipe up to three days ahead of time and reheat on the day of serving.

CAN I DOUBLE THIS CORN CASSEROLE?

Yes! You can easily double this by baking it in a 9吉 baking dish. Add 10-15 minutes to the cooking time or until the center isn’t jiggly.


Corn Soufflé

"For this soufflé, corn kernels are pureed in a blender with Gruyère, eggs, half-and-half, a chili pepper, and chives, then cooked in individual ramekins or a gratin dish. It makes a great first course for dinner or accompaniment for grilled meat or fish. The soufflé can be assembled a few hours ahead and baked when needed. It will come out of the oven puffy and should be eaten as soon as possible, since it tends to deflate." --Jacques Pépin

Recipe: Corn Soufflé

    Ingredients:
  • 2 large or 3 smaller ears sweet corn, as young and fresh as possible, husked
  • 1/2 cup diced Gruyère cheese
  • 1/2 cup half-and-half
  • 3 large eggs
  • 2 tablespoons diced poblano or jalapeno pepper, or to taste
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon unsalted butter, for the soufflé molds
    Instructions:
  1. Preheat the oven to 400 degrees.
  2. Using a sharp knife or mandoline, cut the corn kernels off the cobs. (You should have 2 1/2 to 3 cups corn kernels.) Put the corn, Gruyère, half-and-half, eggs, chili pepper, salt, and pepper in a blender (a blender makes a smoother mixture than a food processor) and blend for about 1 minute, until smooth. Add the chives and pulse to mix them in.
  3. Butter four 3/4- to 1-cup soufflé molds or a 4-cup gratin dish. Fill with the corn mixture and place on a baking sheet. (The soufflé can be refrigerated for several hours before baking.)
  4. Bake the soufflé for about 25 minutes, until puffy, golden, and set. Serve right away.

Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.


Watch the video: How to make corn soufflé soufflé de maïs