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Results 11 - 20 of 25 for fresh corn souffle
Heat oven to 375 degrees. Spray 12 muffin cups with cooking spray or grease with shortening. Lightly spoon flour into measuring cup; level ...
In a buttered 1 1/2 ... then stir in corn and cream until well blended. Bake 45 minutes at 350 degrees or until slightly puffed and golden brown.
In a large skillet, melt 1 tablespoon butter. Add corn, zucchini, salt, pepper and ... quart casserole or souffle dish that is lightly buttered. ... if desired. 4 servings.
14. CORN SOUFFLE
Make white sauce: Add to white sauce: Place 1/3 corn mixture in casserole; top with ... with buttered crumbs. Bake at 350 degrees for 45 minutes.
Preheat oven to 350°F. Prepare ... into non-greased 1-quart souffle dish and bake for 1 ... milk, cook and stir until thickened. Serving Size: 8
16. CARROT SOUFFLE
Blend cooked carrots and butter in food processor or blender. Add eggs, sugar, flour, baking powder, vanilla and spices. Mix topping ...
17. CORN SOUFFLE
You may add a little ... a boil. Add corn, seasonings, and beaten egg ... into buttered baking dish. Bake for 25 to 30 minutes at 350 degrees.
Mash potatoes with electric mixer. ... 3/4 stick butter and brown sugar. Add nuts and corn flakes. Spread over souffle and continue last cooking.
Heat oven to 350 degrees. ... 1 1/2 quart souffle dish. Thaw corn. Grate cheese. Mince jalapeno ... and golden, about 45 minutes. Serve at once.
20. CORN SOUFFLE
Melt butter; add flour and ... boiling point. Add corn, seasoning, egg yolks (beaten ... bake 25 to 30 minutes in moderate oven (350 degrees).
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