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Results 61 - 70 of 112 for cream corn corn souffle
61. CORN SOUFFLE
Melt butter in saucepan. Remove ... flour, then add corn, sugar, salt, pepper, egg ... baking dish and bake at 300 degrees for 1 hour until done.
62. CORN SOUFFLE
Melt butter in saucepan. Stir ... boils. Stir in corn and fold in well-beaten eggs. ... baking for about 30 minutes until set. Yield: 6 servings.
63. CORN SOUFFLE
Combine cornmeal, salt, sugar. Add egg, corn and pimiento; add milk and ... a good hour. Stir frequently during the first 20 minutes of baking.
64. CORN SOUFFLE
Melt butter; add flour and blend. Add milk and corn. Cook until thick. Remove ... minutes or until set. (I place it in a pan of hot water to bake.)
65. CORN SOUFFLE
Put corn into mixing bowl. Add egg ... in the rest of the ingredients. This method makes a larger amount and is nice for covered dish dinners.
66. CORN SOUFFLE
Mix all ingredients, pour into greased baking dish. Bake one hour at 350 degrees or until knife inserted into corn custard comes out clean.
67. CORN SOUFFLE
Beat eggs, flour, salt, and sugar together. Add corn and milk. Bake 1 1/2 hours at 325 degrees. Will set like custard.
68. CORN SOUFFLE
Beat eggs; add corn, milk, crackers and cheese. Bake at 350 degrees for 45 minutes.
69. CORN SOUFFLE
Melt butter, add flour and ... boil. Add the corn and seasonings and yolks of ... whites. Bake in buttered dish for 30 minutes at 375 degrees.
70. CORN SOUFFLE
Melt butter in 9 x 12 Pyrex dish, pour butter in bowl, add all the ingredients except cheese and chilies. Mix and pour half butter in Pyrex ...
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