Time 1h Number Of Ingredients 6 Steps:
Preheat oven to 350 º Lightly butter a 2-quart casserole dish. Combine all ingredients and mix well. Pour into casserole dish and bake 45 - 55 minutes, until set but not too firm and dry. (It depends on the shape/size of your casserole dish. A deeper dish takes longer.)
Time 40m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess. Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth. Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated. Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish. Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.
Time 1h5m Yield 4 to 6 servings Number Of Ingredients 11 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.
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.
Time 1h5m Yield 10-12 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F. Melt the 1/2 cup of butter in a large casserole dish in the microwave. Mix the remaining ingredients in a large bowl until moistened. Pour into the casserole dish. Bake for 45 minutes to an hour or until it is golden brown on top. Bake a little longer for a more cake-like consistency or a little less if you want it more like a pudding.
Time 1h10m Yield 10 servings. Number Of Ingredients 13 Steps:
Separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with 2 tablespoons cornmeal., Preheat oven to 350°. Place corn, milk and sugar in a blender; cover and process until smooth. Add cream and melted butter; cover and process 15-30 seconds longer., In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in corn mixture, cream cheese, 1 teaspoon salt, pepper and remaining cornmeal until heated through. Remove to a large bowl., Whisk a small amount of hot mixture into egg yolks; return all to bowl, whisking constantly., In a large bowl, beat egg whites with baking soda and remaining salt on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into corn mixture. Fold in remaining egg whites. Transfer to prepared dish., Bake 45-50 minutes or until the top is deep golden brown and puffed and center appears set. Serve immediately.
Time 1h10m Yield 8 servings. Number Of Ingredients 9 Steps:
Combine corn and spinach; set aside. In a saucepan over low heat, melt butter. Add flour and stir to make a smooth paste. Stir in salt. Gradually add milk; cook, stirring constantly, until thickened. Cool. Combine eggs, pimientos and onion; fold into cooled butter mixture. Fold in corn and spinach. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 45-50 minutes or until done. Slice to serve.
Time 1h20m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. In a medium skillet, melt butter or margarine and stir in flour blending until smooth. Add corn, milk, salt, garlic salt and Worcestershire sauce. Cook stirring constantly, until thickened. Add cheeses. Stir until melted. Blend egg yolks into cheese sauce. Cool slightly. Gently fold egg whites into sauce just until blended. Pour mixture into an ungreased 2-quart casserole. Bake for 45-50 minutes or until puffed up and firm.
