Best 7 Ham And Corn Souffle Recipes
Indulge in the delightful Ham and Corn Soufflé, a culinary creation that combines the savory flavors of ham and the sweetness of corn, enveloped in a light and fluffy soufflé. This classic dish, often served as a main course or brunch entrée, offers a perfect balance of flavors and textures. Its versatility allows for customization, whether you prefer a cheesy twist or a touch of spice. This article presents a collection of Ham and Corn Soufflé recipes, each with unique variations and cooking methods to suit your preferences. Explore the classic recipe, discover a gluten-free alternative, and delve into a creamy version made with a flavorful cheese sauce. Get ready to tantalize your taste buds with this delectable dish that will surely impress your loved ones.
Let's cook with our recipes!
CORN SOUFFLE
Corn Souffle recipe made with Jiffy mix, corn, creamed corn, butter, sour cream, and shredded cheese.
Provided by Kelly Miller
Categories Side Dish
Number Of Ingredients 6
Steps:
- In a large mixing bowl, stir together the dry cornbread mix, corn, creamed corn, butter, and sour cream.
- Spray a 9 x 13 baking dish with non stick spray.
- Spread corn mixture evenly into dish.
- Cover with foil.
- Bake at 350 degrees for 35 minutes.
- Remove from oven and remove foil.
- Sprinkle evenly with shredded cheese.
- Return to oven and bake an additional 10 minutes or until the cheese is melted.
- Allow casserole to rest 5 minutes before serving.
Nutrition Facts : Calories 435 kcal, Carbohydrate 43 g, Protein 13 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 61 mg, Sodium 645 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
HAM AND CHEESE SOUFFLE
I like to serve this tasty dish for brunch along with fresh fruit when I'm having guests. Not only is it easy, but everyone enjoys it. Make it the night before, then the next day all you need to do is bake it. -Airy Murray, Williamsport, Maryland
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a greased 13x9-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat layers. In a small bowl, whisk the eggs, milk, mustard and onion salt; pour over layered mixture. , Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: Prepare souffle as directed, omitting cornflake mixture. Cover and freeze unbaked souffle. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Prepare cornflake mixture; sprinkle over top. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 533 calories, Fat 26g fat (16g saturated fat), Cholesterol 193mg cholesterol, Sodium 1171mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 1g fiber), Protein 30g protein.
CORN SOUFFLE
This Corn Souffle recipe is a fluffy, subtly sweet corn custard that's a perfect side dish for the holidays!
Provided by NeighborFood LLC
Categories Side dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Grease a 9 x 13 inch casserole dish or a 3 quart flat oval baking dish.
- In a large bowl, lightly beat the eggs with a whisk. Whisk in the butter and sugar.
- In another bowl or large measuring cup, whisk together the milk, cornstarch, and cornmeal until smooth. Add to the egg mixture and whisk until well combined.
- Add the corn kernels, cream corn, salt, and vanilla and stir until combined.
- Pour the mixture into the prepared pan and bake for 45 minutes to 1 hour, or until the top is lightly browned and the souffle is set. Serve immediately.
Nutrition Facts : Calories 184 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 394 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CORN SOUFFLE
I make this every year, and my family always looks forward to having it. It's one of those recipes that looks like you've spent a lot of time on, but it's so easy to make. Originally submitted to ThanksgivingRecipe.com.
Provided by Mary Poris
Categories Side Dish Vegetables Corn
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well. Pour the mixture into a 2-quart baking dish.
- Bake for 1 to 1 1/2 hours.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 48.6 g, Cholesterol 93.6 mg, Fat 4.1 g, Fiber 3.4 g, Protein 8.4 g, SaturatedFat 1.1 g, Sodium 650.6 mg, Sugar 13.4 g
"NO CRUST" HAM AND CHEESE SOUFFLE
This "no crust" casserole is the perfect holiday breakfast or brunch dish. Serve it with a fruit salad, bagels, toast, English Muffins or your favorite muffin and you have the perfect meal for company or holidays...or most importantly, your family!
Provided by Angela (Grammy) Derby
Categories Breakfast Casseroles
Number Of Ingredients 12
Steps:
- 1. Prepare a 9x13" glass baking dish. (I spray with Pam)
- 2. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread.
- 3. In a bowl, beat together the eggs, milk, and onion salt, dry mustard and paprika. Pour evenly over bread. Cover, and refrigerate overnight.
- 4. *Next morning, before baking: Preheat oven to 375'F. Combine crushed cornflakes & butter for topping. Spread evenly over casserole. Bake at 375'F. for 40-50 minutes. Let stand a few minutes before serving.
HAM AND CHEESE PAN SOUFFLE
Provided by Food Network Kitchen
Categories main-dish
Time 39m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400. Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes. Drain.
- Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl.
- Heat a 10-inch ovenproof nonstick skillet over high heat. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4 minutes. Add the ham and cook 3 minutes. Transfer the mixture to a bowl. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 4 minutes. Add the paprika, parsley and garlic and cook 1 minute. Transfer to the same bowl.
- Beat the egg whites, 2 tablespoons water and 1/2 teaspoon salt with a mixer until soft peaks form. Stir one-third of the whites into the yolk mixture, then gently fold in the rest. Oil the skillet, if dry, and place over medium-low heat. Add the egg mixture, cover and cook until the top just sets, 4 to 6 minutes. Top with the filling and transfer to the oven, uncovered, until set, 5 to 7 minutes.
Nutrition Facts : Calories 641, Fat 44 grams, SaturatedFat 19 grams, Cholesterol 373 milligrams, Sodium 1215 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 32 grams
HAM AND CHEESE SOUFFLE
I first had this at a brunch about 18 years ago. It was so good, I got the recipe and have made it for either brunch or weekend breakfasts since then. It is good with either a fruit salad for breakfast, or a green salad and white wine for brunch or a light dinner. Especially great since it can be made the night before and popped in the oven when you need it! For a change, substitute cheddar cheese for the Swiss cheese.Prep time does not include chill time.
Provided by Leslie in Texas
Categories Breakfast
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Layer ham, cheese, and bread in a buttered 3 quart casserole.
- Sprinkle with flour and dry mustard mixed together.
- Sprinkle with Tabasco sauce as desired.
- Mix milk with beaten eggs and pour over all.
- Chill at least 2 hours or overnight.
- Bake at 350° for about 1 hour or until puffy and golden on top.
- Serve immediately.
Nutrition Facts : Calories 531.5, Fat 27.6, SaturatedFat 13.7, Cholesterol 203.4, Sodium 480.4, Carbohydrate 33.9, Fiber 1.6, Sugar 0.9, Protein 35.3
Tips:
- Use a combination of fresh and frozen corn for the best flavor and texture.
- Don't overcook the corn; it should still have a slight crunch.
- Use a good quality ham; the flavor will come through in the souffle.
- Grate the ham finely so that it distributes evenly throughout the souffle.
- Season the souffle well with salt and pepper.
- Beat the egg whites until they are stiff but not dry.
- Fold the egg whites into the souffle mixture gently so that you don't deflate them.
- Bake the souffle in a preheated oven until it is puffed and golden brown.
- Serve the souffle immediately.
Conclusion:
Ham and corn souffle is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover ham, and it is also a good source of protein and vegetables. Serve it with a side salad or roasted vegetables for a complete meal.
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