Best 2 Grandma Irenes Corn Souffle Recipes

Discover the delectable Grandma Irene's Corn Soufflé, a classic Southern dish that embodies comfort and flavor. This savory soufflé is a delightful combination of fresh corn, creamy cheese, and fluffy eggs, all perfectly baked to create a golden-brown crust and a tender, airy interior. With its irresistible aroma and burst of flavors, this dish is a true crowd-pleaser, perfect for any occasion.

In addition to the classic corn soufflé recipe, this article also includes variations to cater to different tastes and preferences. For a cheesy delight, try the Cheddar Corn Soufflé, where sharp cheddar cheese adds an extra layer of richness and tanginess. If you prefer a smoky flavor, the Bacon Corn Soufflé incorporates crispy bacon bits, adding a delightful smoky crunch. And for a vegetarian twist, the Roasted Red Pepper Corn Soufflé introduces a vibrant pop of color and a hint of sweetness.

Each recipe is meticulously explained with step-by-step instructions, ensuring even novice cooks can recreate these soufflés with ease. Detailed ingredient lists and cooking times are provided to guarantee successful results. Whether you're looking for a comforting side dish, a hearty brunch option, or an impressive centerpiece for your next gathering, these corn soufflé recipes are sure to delight your taste buds and leave you craving for more.

Let's cook with our recipes!

GINA'S CORN SOUFFLE

Gina's Corn Souffle image

Provided by Patrick and Gina Neely : Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

5 tablespoons butter, plus more for baking dish
1/2 medium onion, chopped fine
2 cloves garlic, minced
3 cups fresh whole corn kernels (thawed, if frozen)
Kosher salt and freshly ground black pepper
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
2 cups half-and-half
5 large eggs
1 cup grated extra-sharp white Cheddar

Steps:

Preheat the oven to 400 degrees F.
Coat the bottom and sides of a round 2 quart souffle dish with butter.
Melt the butter in a medium-sized saucepan over medium heat. Add the onion and garlic and saute until tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 more minute. Add the flour and stir until it becomes light blonde in color, about 2 more minutes. Add the half-and-half and whisk until the mixture becomes smooth and thickened. Remove from the heat.
Beat the eggs in a large bowl. Temper the eggs into the corn mixture, then stir in the cheese. Pour the mixture into the buttered souffle dish. Bake for 35 minutes. Remove from the oven and serve.

GRAMMA'S "CORN SOUFFLE"

Gramma's

My favorite recipe from my gramma. She always called it a souffle but it is more of a corn pudding. My kids request this especially at Thansgiving and Christmas turkey dinners, and they like it with butter melted on the top.

Provided by LAURIE

Categories Corn

Time 1h20m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

3 cans whole kernel corn, drained
3 tablespoons butter
6 tablespoons flour
3 cups milk
3 teaspoons salt
pepper
6 eggs, well beaten
1 green pepper, chopped (optional)

Steps:

In large dutch oven, melt butter over med high heat.
Stir in flour, until mixed, it will look clumpy.
Add milk and mix (you may have to break up the flour/butter clumps with a spoon on on the side of the pan) and bring to a boil.
Mixture will be like a thick white sauce.
Turn off heat and add corn, eggs and seasonings.
Mix well.
Pour into buttered 13x9 casserole.
Bake at 350 degrees for about 1 hour until center is set.

Tips:

Choose fresh and flavorful corn: The quality of the corn will greatly impact the taste of the souffle, so be sure to use the freshest, sweetest corn you can find. Freshly picked corn is best, but frozen corn can also be used in a pinch.
Use a high-quality cheese: The cheese is another important ingredient in corn souffle, so it's worth it to use a good quality cheese that will melt smoothly and evenly. A sharp cheddar or Gruyère cheese are both good choices.
Don't overmix the batter: Overmixing the batter will result in a tough, dense souffle. Mix the ingredients just until they are combined, then stop.
Bake the souffle immediately: Once the batter is mixed, it should be baked immediately. If it sits for too long, the eggs will start to deflate and the souffle will not rise properly.
Serve the souffle immediately: Corn souffle is best served immediately, as it will start to deflate after a few minutes. Serve it with a simple salad or roasted vegetables.

Conclusion:

Grandma Irene's Corn Souffle is a delicious and easy-to-make side dish that is perfect for any occasion. With its creamy, cheesy interior and golden brown crust, this souffle is sure to be a hit with everyone at the table. Follow these tips to ensure your souffle turns out perfect every time.