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Corn souffle recipe

Corn Souffle

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Corn Souffle is my favorite delicacy for Thanksgiving day Dinner. It’s more meaningful and wonderful recipes full of corn for that event. There are quite a few modifications from usual steps in making it tastier than ever.

Ingredients

  • Unsalted butter for the souffle pan
  • Flour for the souffle pan
  • 3 cups new corn kernels and the pulp from about 6 medium ears sweet corn (query Veil or Jiffy corn)
  • 1 cup milk
  • 1 cup cream
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-cause flour
  • Gargantuan pinch flooring mace
  • Salt and freshly flooring sunless pepper, to taste
  • 5 eggs, separated
Corn souffle

Directions to make Corn Souffle

  1. Preheat the oven to 400°F. Butter a 3-quart shallow tinlined pan or porcelain casserole dish and dust with flour. Shake out any extra.
  2. Put the kernels and pulp in a food processor and pulse on and off till the kernels are evenly mixed. Keep it aside.
  3. In a medium saucepan, combine the milk and cream and scald over medium warmth.
  4. In a medium saucepan, melt the butter. When the froth subsides, grab far from the warmth and tear within the flour till creamy. Cook it, whisking continuously, till the combination thickens, about 5 minutes.
  5. You can use an electrical mixer on excessive speed to beat the egg yolks for approximately 5 minutes till thick and lemon colored.
  6. In a separate bowl, combine the egg whites with salt. Beat the whites till they attach stiff sleek peaks. Combine the yolks into the corn mixture, then fold in a gargantuan spoonful of the egg whites. Gently fold within the final whites.
  7. Pour the combination into the willing baking dish and bake for 15 minutes till puffed and evenly golden on high. Serve immediately.

It is also called as “Corn Pudding” in areas like Appalachia. It’s the staple food of southern states of America’s Rural communities.

corn souffle recipe

Corn Souffle

Debby
Corn Souffle is my favorite delicacy for Thanksgiving day Dinner. It’s more meaningful and wonderful recipes full of corn for that event. There are quite a few modifications from usual steps in making it tastier than ever.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dinner, Main Course
Cuisine American
Servings 8
Calories 239 kcal

Ingredients
  

  • 2 tbsp Unsalted butter for the souffle pan
  • 2 tbsp Flour for the souffle pan
  • 3 cups new corn kernels
  • 1 cup Milk
  • 1 cup cream
  • 5 Eggs

Instructions
 

  • Preheat the oven to 400°F. Butter a 3-quart shallow tinlined pan or porcelain casserole dish and dust with flour. Shake out any extra.
  • Put the kernels and pulp in a food processor and pulse on and off till the kernels are evenly mixed. Keep it aside.
  • In a medium saucepan, combine the milk and cream and scald over medium warmth.
  • In a medium saucepan, melt the butter. When the froth subsides, grab far from the warmth and tear within the flour till creamy. Cook it, whisking continuously, till the combination thickens, about 5 minutes.
  • You can use an electrical mixer on excessive speed to beat the egg yolks for approximately 5 minutes till thick and lemon colored.
  • In a separate bowl, combine the egg whites with salt. Beat the whites till they attach stiff sleek peaks. Combine the yolks into the corn mixture, then fold in a gargantuan spoonful of the egg whites. Gently fold within the final whites.
  • Pour the combination into the willing baking dish and bake for 15 minutes till puffed and evenly golden on high. Serve immediately.

Notes

Nutritional Facts

Corn Nuggets

Servings Per Recipe: 20
Calories: 68
% Daily Value *
total fat: 5 %
saturated fat:
cholesterol:
sodium: 2 %
potassium: 1 %
carbohydrates: 3 %
fiber: 2 %
sugar:
protein: 2 %
exchange other carbs:
vitamin a iu:
niacin equivalents:
vitamin b6:
vitamin c:
folate:
calcium:
iron:
magnesium:
thiamin:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Keyword corn souffle, corn souffle recipe