Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, corn soufflé. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Corn Soufflé is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Corn Soufflé is something which I have loved my whole life. They are nice and they look fantastic.
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.
To get started with this particular recipe, we have to prepare a few ingredients. You can have corn soufflé using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Corn Soufflé:
- Make ready 2 whole kernel corn cans
- Take 2 creme style corn cans
- Prepare 4 eggs
- Take 1/2 butter bar
- Make ready 4 tbsp sugar
- Make ready 3 cups mozzarella cheese
- Take 1 box corn mix
- Take 1 canola oil spray
- Get Sour cream
Loaded Corn Souffle: Sprinkle the top with crumbled bacon and chives. This no-fail corn soufflé uses simple ingredients and is so tasty. It not only makes for an amazing side dish for the holidays but it's also perfect for accompanying any meal year round. "For this soufflé, corn kernels are pureed in a blender with Gruyère, eggs, half-and-half, a chili The soufflé can be assembled a few hours ahead and baked when needed. It will come out of the oven.
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
The only changes I made were to use a can of Mexicorn in place of the whole kernel corn and I added a bit of the cheese to the mixture. I cooked it in a covered round casserole. Corn souffles show what is possible from whipping up a dish that is so focused on vegetables. The corn souffle recipe is not just any old dish that you can put together and cook in a couple of minutes. 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.
So that’s going to wrap it up for this exceptional food corn soufflé recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
