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Results 21 - 30 of 151 for corn souffle
21. CORN SOUFFLE
Pour corn into buttered casserole. Add flour, ... with broken pieces of butter. Bake at 350°F for 45 to 55 minutes or until lightly browned.
22. CORN SOUFFLE
Melt: Stir in: Add gradually: Stir and bring to the boiling point. Add: grated, canned, frozen or cooked 2 egg yolks, beaten Season with: ...
Heat milk. Add salt and cornmeal. Stir constantly. Cook until thick. Remove from fire. Add butter and beaten egg yolks. Beat. Fold in ...
Chop corn slightly in medium saucepan bring ... buttered 2 quart souffle dish, bake 10 minutes at ... degrees for 50 to 55 minutes. Serve hot.
25. CORN SOUFFLE
Rub sides of baking dish ... mix crumbs, milk, corn, eggs and seasonings. Cut ... 1/2 hours. Corn souffle can be made without any ... pork chops, no ham.
26. CORN SOUFFLE
Saute onion, green pepper in ... sauteed mixture, kernel corn, creamed corn, muffin mix ... to 45 minutes Bake until puffy and lightly browned.
27. CORN SOUFFLE
Saute onions in butter. Beat ... onions, egg, milk, corn muffin mix, and creamed corn. ... cheese on top. Bake at 425 degrees for 25-30 minutes.
Combine cheese, corn, cracker crumbs, celery and ... 350 degrees for 50 minutes. Sprinkle with paprika - garnish with parsley. Makes 8 servings.
1. Melt butter - blend ... slightly). 3. Add corn. 4. With beaters, beat ... 350 degrees for 30 minutes until puffed and lightly brown. Serves 6.
30. CORN SOUFFLE
Lightly grease 1 quart casserole. ... salt, and sugar. Cook until smooth and thick. Stir in corn, then eggs. Bake at 350 degrees for 1 1/2 hours.
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