Reason im asking is, all the stores here locally, deleted the frozen stuff by Stouffers-from their line-ups. I havent had any for awhile and was-a-hankerin for some. Im wondering if its just cream corn mixed with eggs?

Im needing some help here please. As far as I know, dealing with frozen instead of made from scratch, that its 425 degrees for 55 minutes. If anyone here ever makes it? lemme know.

Carl, ask and yea shall receive..

Ingredients
• 1 (15 1/4 ounce) can whole kernel corn, drained - Low Sodium works well
• 1 (14 3/4 ounce) can cream-style corn – low sodium works well
• 1 (8 ounce) package corn muffin mix (recommended Jiffy brand)
• 1 cup sour cream
• 1/2 cup melted, butter
• 3/4 cup shredded cheddar cheese
Directions
1- Preheat oven to 350 degrees F.
2- In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter
3- Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown.
4- Remove from oven and top with Cheddar and paprika.
5- Return to oven for 5 to 10 minutes, or until cheese is melted.
6- Let stand for at least 5 minutes and then serve warm.

Old Bear,
We make this recipe every year for Thanksgiving. We call it corn pudding and the kids love it.

LT

It looks good! But large!
Not sure that I want to make anything that big!

__________________
NRA LIFE MEMBER

Yes it makes a lot, and it's rich as well, so a little can go a long way. Allow any left overs to cool, wrap WELL and it will keep in the freezer, and it holds up nicely.

Danke danke danke danke. I have all those ingrediants at the house and will try. Many more likes if possible?

I found one my mother had but she never made. Just found this morning and never knew i had it. I was looking for something else and this was stuffed with it. If I read it right? here is her version:

1-16 oz can cream style corn.
1/4th cup melted butter.
2 egg yolks (beaten)
1/2 cup evaporated milk.
4 crumbled crackers.
1/2 tsp salt.
1 tsp suger.
2 egg whites (beaten)

Add corn and egg yolks to melted butter. Soak cracker crumbs in milk. add w/ salt and suger. Fold in beaten egg whitesd. (I wonder why the white needs to be separated from the yolk)) Pour mixture into 8x8 pan or 6 1/2 x 10 flat baking dish. Bakt @ 350 for 45 mins.

This was part of my trouble in looking on the net. Every recipe I looked at, was different in several ways. Ill try yours first, then this one.

Open up a can of creamed corn. whip in some of those eggs you have been wanting to poach, Put in Micr safe bowl,Cover with wax paper and heat it until in souffles and makes a big mess.!

It WILL rise! It's ALIVE!!

__________________
Still Running Against the Wind

Yo Bubba, let me guess, you're single and live alone, don't ya?

Nooo noo noooooo. Im still trying to scrape off the stew I recently made and microwed. Nooooooooooo.

Nope. Been married a long long time. Actually I am a semi Pro Chef. I do most of the cooking. Took some CIA classes but it was to uppity for me.

Better than SWChad (Dave)

__________________
Still Running Against the Wind

Don't forget the jalapenos!!

^^^^^^^Thanks for the reminder!!!!!^^^^^^ Ill also top it with some Salsa Verde....

The very best recipe, but a bit complicated to make is Sagaponack Corn Pudding Recipe : Ina Garten : Food Network. We have it every Thanksgiving and Christmas.


Ingredients

1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Directions

Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.

Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

2002 Barefoot Contessa Family Style

Read more at: Sagaponack Corn Pudding Recipe : Ina Garten : Food Network

Ive got all the ingrediants now that I need to make every style listed above, and the four or so more I looked up. Good grief, I cant believe how mant varieties of Corn Souffle recipes there are?

Alright, make them ALL tomorrow and then do a blind taste test and report back to us!!!

__________________
Miss Buddies crsides & fat tom

Id like to as I just bought 18 eggs but, yesterday a water main broke in my area anfd I cant clean some dishes I need as I just made mashed sweet potatos.