Thaw souffle. Combine flour and next 5 ingredients in bowl. Combine eggs, milk and 3 tablespoons oil. Pour in flour mixture, stirring until blended. Fold in corn souffle. Pour oil 3-inches deep in skillet or big heavy pot. Heat to 370\u00b0. Drop batter by tablespoon into hot oil. Fry 3 to 5 minutes or until golden brown. Drain on sacks. Makes 3 1/2 dozen.
Leave corn and spinach in refrigerator overnight to thaw. Boil carrots in brown sugar water.
Layer spinach and corn in a glass cake pan.
Poke carrots down on top of corn.
Pour carrot juice on top of everything.
Bake at 350\u00b0 for 1 hour.
Thaw corn souffle' according to package directions, and set aside.
Melt butter in a skillet over medium-high heat; add onion, and saute 5 minutes or until tender. Add squash and saute 5 minutes.
Stir together corn souffle, squash mixture, cheese, and next 5 ingredients. Spoon mixture into a lightly greased 8 inch square baking dish.
Bake at 350 degrees for 50 minutes or until set. Let stand 10 minutes before serving.
Preheat oven to 350\u00b0.
Cut off top third of each tomato; scoop out seeds and pulp.
Coat inside with mustard and spoon in souffle.
Top with grated cheese.
Place in buttered baking dish and bake for 45 minutes.
quare bottom crust.
Combine Corn Souffle, 1/2 cup cheese, ham
In a 1-quart casserole, combine whole kernel corn, cream cheese with chives, salt and pepper.
Cover and bake at 325\u00b0 about 45 minutes.
Serve baked corn in sauce dishes.
Makes 6 servings.
). Grease a 4-cup souffle dish with butter. Dust dish
Add garlic, pepper, onions and corn. Cook, stirring, until softened. Remove
Combine corn and peas in large bowl.
In nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes; pour over corn mixture and stir to coat evenly.
Stir in beans, tomato, and onion.
Whisk lime juice, mustard, garlic, and salt together in small bowl; stir in cilantro.
Pour over corn mixture and stir to coat.
Serve with baked tortilla chips and refrigerate any leftovers.
In a large bowl, mix all ingredients together.
Place in a 9 x 13-inch baking dish.
Bake at 300\u00b0 to 325\u00b0 for about 45 minutes to 1 hour, until center is not liquidly.
Serve warm.
Test with knife in center; if it comes out dry, it has baked long enough.
Whip eggs until frothy and light yellow, add the heavy cream. Combine the sugar, flour and salt and add to the eggs. Fold in all of the corn.
Pour into a buttered casserole dish and dot with the butter. Bake at 350* for 45-60 minutes until set.
Mix eggs, cornbread mix, creamed corn, kernel corn and pimentos together in a
Turn tomato stem side down.
Cut off top, scoop out and save for soup, etc.
Fill with frozen, thawed corn souffle or broccoli souffle.
Top with cheese and bacon.
Bake or microwave.
Heat oven to 350\u00b0.
Mix dressing, egg yolks, flour, sugar and pepper in large bowl until smooth.
Stir in corn, cheese and onions.
Beat egg whites until stiff peaks form; fold into corn mixture.
Pour batter into greased 4-cup souffle dish or 9-inch square baking dish.
Bake 40 to 45 minutes or until knife inserted in center comes out clean.
Makes 6 servings.
Combine first 6 ingredients.
Pour into souffle dish.
Bake at 350\u00b0 for 45 minutes.
Top with cheese.
Bake 10 more minutes.
Mix first 6 ingredients and pour into a souffle dish sprayed with Pam.
Top with grated Cheddar cheese.
Bake in preheated 350\u00b0 oven for 40 to 45 minutes.
Mix all ingredients together - pour into oval baking dish. Cover with foil, poked with
holes.
Bake at 350\u00b0 for about 1 1/2 hours.
Check ovens, they vary.
Knife should be a little wet when checking souffle for doneness.
Mix Miracle Whip, egg yolks, flour, sugar and pepper in a large bowl until smooth.
Stir in corn, cheese and onion.
Beat egg whites until stiff peaks form.
Fold into corn mixture.
Pour into 4-cup souffle dish or 9-inch square baking dish and bake at 350\u00b0 for 40 to 50 minutes or until knife inserted in center comes out clean.
Mix flour, butter, corn and cheese until melted.
Add cayenne pepper and cook until thickened.
Add egg yolks.
Let cool.
Add beaten egg whites.
Bake in a 350\u00b0 oven for about 45 minutes in souffle dish.
Mix all ingredients, pour in souffle dish and bake in 350\u00b0 oven for 40 to 45 minutes, until golden brown.