Best Gluten Free Corn Souffle Recipes
CORN SOUFFLE
This Corn Souffle recipe is a fluffy, subtly sweet corn custard that's a perfect side dish for the holidays!
Provided by NeighborFood LLC
Categories Side dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Grease a 9 x 13 inch casserole dish or a 3 quart flat oval baking dish.
- In a large bowl, lightly beat the eggs with a whisk. Whisk in the butter and sugar.
- In another bowl or large measuring cup, whisk together the milk, cornstarch, and cornmeal until smooth. Add to the egg mixture and whisk until well combined.
- Add the corn kernels, cream corn, salt, and vanilla and stir until combined.
- Pour the mixture into the prepared pan and bake for 45 minutes to 1 hour, or until the top is lightly browned and the souffle is set. Serve immediately.
Nutrition Facts : Calories 184 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 394 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
GINA'S CORN SOUFFLE
Provided by Patrick and Gina Neely : Food Network
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.
GLUTEN FREE CORN SOUFFLE
This is a recipe I tweaked to make it gluten free. I just found out I have celiac disease about 2 weeks ago.
Provided by Ashley Gibson
Categories Other Side Dishes
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Spray 8-inch round baking dish with nonstick cooking spray. Place dish in oven.
- 2. Combine eggs, bisquick, sugar, and pepper in large bowl; beat with electric mixer at high speed until smooth. Stir in cream-style corn, corn kernels, cheese, pimientos, and milk. Pour into hot baking dish.
- 3. Bake, uncovered, 55 minutes or until set. Let stand 15 minutes before serving. Garnish as desired.
CORN SOUFFLE
I make this every year, and my family always looks forward to having it. It's one of those recipes that looks like you've spent a lot of time on, but it's so easy to make. Originally submitted to ThanksgivingRecipe.com.
Provided by Mary Poris
Categories Side Dish Vegetables Corn
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.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 48.6 g, Cholesterol 93.6 mg, Fat 4.1 g, Fiber 3.4 g, Protein 8.4 g, SaturatedFat 1.1 g, Sodium 650.6 mg, Sugar 13.4 g
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