Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, corn soufflé. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Combine the corn, creamed corn, sugar, flour, milk and eggs. This corn soufflé (or escalloped corn, or corn casserole) is very simple to throw together. Canned corn, egg, butter, sour cream and corn muffin mix.
Corn Soufflé is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Corn Soufflé is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook corn soufflé using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Corn Soufflé:
- Get 2 whole kernel corn cans
- Take 2 creme style corn cans
- Prepare 4 eggs
- Take 1/2 butter bar
- Get 4 tbsp sugar
- Prepare 3 cups mozzarella cheese
- Make ready 1 box corn mix
- Prepare 1 canola oil spray
- Get Sour cream
I cooked it in a covered round casserole. Stir in the cream, corn and melted butter until combined. Pour the mixture into the prepared dish. This souffle is loaded with heavy cream and eggs, but it feels light on the tongue.
Steps to make Corn Soufflé:
- First of all I made a photo of all ingredients with the brands I used but honestly I can done with any brand. Find yourself a big bowl start adding ingredients and blending. You can start with the corn cans followef by the eggs, butter, corn mix, mozzarella cups and sugar and finally half of the sour cream small container ! Blend for about 5 minutes until you feel everything really blended
- Spray canola oil on your pans before adding the souffle mix
- Heat the oven at 350•F and try to leave for about an hour until you start seeing the soufflé turning more brown and gold. Once it's ready please let it sit for about 20 minutes to cool down. Enjoy
This corn soufflé, aka corn pudding or corn casserole, has been on my radar for YEARS. In fact, so many of you have told me about a version of this delicious recipe and while I was always intrigued, I. It also calls for the eggs to be separated and the whites whipped to a stiff-peak and folded into the cornmeal batter, much like a souffle. Corn Soufflé… soft, fluffy, creamy and slightly sweet, with just a hint of cayenne pepper. Lighter than mashed potatoes with more flavor, too.
So that’s going to wrap it up for this special food corn soufflé recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
