Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, savory baked corn soufle. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Savory Baked Corn Soufle is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Savory Baked Corn Soufle is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have savory baked corn soufle using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Savory Baked Corn Soufle:
- Make ready start
- Prepare 1 can creamed corn
- Take 1/2 cup sugar
- Get 4 tbsp flour
- Make ready 3 large eggs
- Take 1 1/4 cup whole milk
- Get 1/2 tsp white pepper
- Make ready 3 dash hot sauce / this is optional
- Take 1/4 cup plus 2 tablespoons unsalted butter / melted
- Prepare 8 oz frozen corn, thawed or 8 ounces of fresh corn cut off the cob.
- Make ready 3 tsp salt
Some people call this Corn Souffle creamed corn casserole, spoon corn, or corn pudding. Corn Soufflé, simple and delicious corn casserole made with corn muffin mix, egg, sour cream and canned corn. An easy side dish for the holidays! What is this corn soufflé I speak of?
Steps to make Savory Baked Corn Soufle:
- Preheat oven to 350°F.
- Mix all ingredients together except thawed or fresh corn.
- Now just incorporate the thawed corn or fresh corn into mixture.
- Grease with softened butter a 1 1/2 quart baking dish.
- Place in mixture and bake for 40- 50 minutes. Insert a toothpick in middle and see if it comes out clean.
- *****optional serving suggestions.top with grated cheddar and a dollup of sour cream, or for a southwest flair top with a bit of salsa.
I clipped this recipe out of the paper years ago, and when I recently did some research, I found lots of versions of. Thanksgiving Savory Bacon Butternut Squash Souffle. Then scoop out the excess seeds (I scoop out the seeds after it bakes. Add both corns, the muffin mix and eggs; mix well. People who favor savory cornbread insist that it is the only way to make it.
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