HOME > Chowhound > Home Cooking >

Discussion

Corn Pudding/Souffle Recipe?

  • 15
  • Share

Hello 'houndz,

I've done a bit of a search of this board, but I can't seem to find what I am looking for.

Is anyone familiar with that frozen Stouffler's Corn "souffle" side dish? We kinda like it but find it too salty.

I'd like to make something along those lines -- not really a fluffy souffle and not really a frittata either... A corn pudding side dish. Does anyone know what I mean?

I thought of whipping up a sort of corn, egg & creme fraiche quiche filling (sans pastry) and baking that in a small dish.

I have a recipe for that. This might be my solution...

But can anyone help with a more *pudding-like* recipe or perhaps point me in the direction of one?

Thanks in advance!!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Stouffers brand Corn Souffle is a good food memory for me. Haven't had it for years!
    So, I did a little research on the web and found a copy cat recipe and > compared to other copy cat recipes > this is consistently the one.
    http://www.recipezaar.com/37929

    I hope that does it for you, maybe alter their salt portion?

    I also saw some "corn souffles" made with corn bread mix and that sounded good to try. So, I might experiment with that with a Marie Callenda'rs mix since it is not as dry as other corn bread mixes. However, I have added corn and cheese to corn bread mixes before and it comes out like corn bread, not the pudding souffle like Stouffer's.

    Also, sometimes for a quick fix, I stir up some fresh frozen sweet corn in a pan with cream cheese and a little milk, thicken with Wonder gravy flour, butter, salt and pepper. Sometimes I add some bacon to it. Do you think if I just add eggs to that and bake, it will set up like a custardy bread pudding?

    Saw this recipe for corn pudding, but haven't yet tried it. (This is comparable ingredients to many other simple "corn pudding" recipes online) http://allrecipes.com/Recipe/Grandmas...
    Why do they add sugar? Does it make it more like a Mexican sweet corn cake or just make sure the corn is sweet enough fresh off the ear?

    Oh, and spotting an Ina Garten recipe (I enjoy many of her recipes) I might trust. It's not going to be like a Stouffer's though with the basil and ricotta cheese in it.
    See,
    http://www.foodnetwork.com/recipes/in...

    Looks like there are some good variations to this corn souffle thing. And, it's just the season, too!

    1 Reply
    1. re: kc girl

      hahaha -- as if fresh corn off the cob isn't already sweet enough! We sometimes slice it raw into salads.

      I reckon your "quick fix" idea plus beaten eggs will work very well. Sounds like my idea to adapt a quiche-like filling. Should bake okay.

      We'll see!

      And yeah, I'm definitely thinking about these kinds of seasonal dishes, too.

    2. It wouldn't be thanksgiving without my mom's corn pudding, which she called "scalloped corn". Make a medium white sauce using 1 cup of milk, enrich it with one beaten egg, then stir this into one can of creamed corn. If you want a more souffle-like texture, separate the egg, using the yolk in the cream sauce and whip the white, folding it into the other ingredients before baking at 350 degrees for 25 to 35 minutes. My mom always baked hers in a pyrex pie pan, topped with crushed saltines or ritz crackers dotted with butter, but any nice gratin pan will work fine.

      1. Thank you both very much -- these are the very suggestions I was seeking.

        I am intending to use a pack of fresh frozen sweet corn.

        Fantastic links and ideas -- very much appreciated.

        1. I make this version every few months. The vegetarians in my family love it.

          Only thing I vary is that I process half the corn and leave the rest whole. You can also bake it in one dish rather than using the souffle dishes..Other variations include adding some cheddar or jack cheese and some jalapeno's for a tex/mex twist.

          http://www.epicurious.com/recipes/foo...

          2 Replies
          1. re: pondrat

            Great recipe & excellent suggestions to improve it -- thanks v much for the link.

            Ya know, I *could* have gone straight to epicurious with my search, but I love all the additional ideas from da 'houndz.

            thanks again

            1. re: Maxmillion

              We had this corn pudding at a B&B, the Rose & Thistle Inn in Cooperstown. It was fantastic, and the owner passed along this recipe he'd gotten from someone else:
              One red pepper and one onion chopped, saute for five minutes in one stick of butter. Add salt and pepper.
              In bowl mix:
              1 12 oz. can creamed corn

          2. Sorry, my finger slipped and my MAC attacked!
            Corn Pudding Rose & Thistle

            1 red pepper, chopped
            1 onion, chopped
            1 stick of butter
            Saute for 5 minutes, add salt and pepper to taste.

            In large bowl mix
            1 12 oz. can creamed corn
            1 12 oz. can corn niblets with juice
            3 beaten eggs
            1 box Jiffy corn bread

            Combine veggies with corn and mix well. Bake at 350 in round bowl 40 to 60 minutes until set.

            Serves LOTS of hungry people, and is absolutely delicious. Trust me.

            2 Replies
            1. re: BerkshireTsarina

              I'm going to try this recipe. I wanted something a little more "cakey". I buy corn soufflé from The Fresh Market. It's very expensive and I haven't found a recipe like it.This sounds like it's the one!
              Thanks so much for sharing.

              1. re: KitchenCommotion

                I tried it this weekend and it was a big hit. Just as good if not better than the fresh market version. Next time I will try using the Martha White corn bread mix as it is a little healthier.
                Thanks again!

            2. Mine is very custard-y because I cook it in a water bath. Here's the whole recipe:

              2 cup corn kernals (I buy fresh in Sept and freeze for Thanksgiving)
              2 cups milk
              2 Tbsp cornstarch
              3 eggs, well beaten
              1 tsp maple syrup or other sweetener
              1 tsp salt
              large dash of rum, I like Capt Morgans, of course this is optional
              Butter to coat pan

              Mix all and pour into 1 1/2 qt buttered baking dish. Put dish into larger pan filled with 1 inch hot water. Bake 350 for one hour or until knife comes out clean.

              2 Replies
              1. re: coll

                ^ oh gosh -- this recipe sounds INCREDIBLE!

                love your idea re corn kernels to "buy fresh in Sept and freeze for Thanksgiving" -- genius!

                I have just finished adapting the epicurious recipe from 12 to serving 4, but now I wanna try your one as well. Rum -- wow!

                thank you!!

                1. re: Maxmillion

                  Thanks, the rum just occurred to me one year, I can't remember what it replaced but all of a sudden everyone looks forward to it! I used to use frozen corn, I don't really like canned corn, well now it's still frozen but lots better. You can always combine the best of both recipes while you're experimenting, that's sort of what I did!

              2. If you want a really stunning knock-their-socks off corn flavor... simmer the de-kerneled corn cobs in water or milk and then make the pudding with the corn flavored liquid. If I use water I reduce it and mix it with half and half or cream instead of milk. BTW, I use a mandolin to scrape the kernels off the cob.

                1 Reply
                1. re: kayakado

                  ^ damn, that is a brillant suggestion. I would never have thought to do that!!

                  I have a mandoline, too.

                  I am gonna have to re-post once I've tried some of these excellent recipes.

                  thanks so much, everyone!