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.
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.
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.
quare bottom crust.
Combine Corn Souffle, 1/2 cup cheese, ham
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.
For corn relish.
Fry bacon in
Spray a 1 1/2-quart casserole dish with Pam.
Melt butter in dish.
Combine next 5 ingredients and beat in egg; mix altogether. Bake at 375\u00b0 for 40 to 50 minutes or check to see when done.
For the huitlacoche: Remove the mushroom
nd vanilla.
Refrigerate batter for a minimum of one hour
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.
My pioneer aunt gave this recipe to a young lady in the early days.
This lady told me the
recipe as she remembered it.
Mix eggs, cornbread mix, creamed corn, kernel corn and pimentos together in a
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 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.
). Grease a 4-cup souffle dish with butter. Dust dish
Add garlic, pepper, onions and corn. Cook, stirring, until softened. Remove
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.
Combine first 6 ingredients.
Pour into souffle dish.
Bake at 350\u00b0 for 45 minutes.
Top with cheese.
Bake 10 more minutes.
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.
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.