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
). Grease a 4-cup souffle dish with butter. Dust dish
My pioneer aunt gave this recipe to a young lady in the early days.
This lady told me the
recipe as she remembered it.
1 1/2 quart souffle dish or an 8-inch
Grease large glass bowl or casserole dish. In large bowl mix all ingredients.
Do not drain whole kernel corn.
Use the water in can. Pour mixture into glass bowl or casserole dish.
Bake at 350\u00b0 for 1 hour and 15 minutes, until golden brown on top, uncovered.
Very good.
Very easy.
Add garlic, pepper, onions and corn. Cook, stirring, until softened. Remove
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.
Combine corn, milk, sugar, flour, egg yolks, butter, salt and pepper.
Beat egg whites until frothy, about 1 minute.
Add to corn mixture. Pour into lightly greased casserole dish.
Bake at 300\u00b0 to 350\u00b0 until top is brown and bubbly.
Recipe can be doubled.
Boil corn and milk together for about 10 minutes.
Stir in butter, sugar and beaten egg yolks.
Beat egg whites stiff (not dry).
Fold into corn mixture.
Pour into a lightly greased 2-quart casserole.
Bake, uncovered, in a moderate oven at 350\u00b0 for 35 minutes.
Makes about 10 servings.
Mix all ingredients.
Pour into greased baking dish; bake for 1 hour at 350\u00b0 or until knife inserted in corn custard comes out clean.
I always double the recipe.
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.
In a bowl combine egg, Parmesan, Bisquick, salt, pepper, and milk with the can of creamed corn and stir well.
Heat cooking oil in a frying pan and drop the fritter mixture by spoonfuls into the oil. Brown on each side.
Goes well with seafood for dinner or served with syrup for breakfast.
Makes 6-8 fritters.
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.