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Corn casserole vs. souffle?
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caliking
Posts: 18,731
I'm looking for a baked side with corn. Found a number of recipes for corn casserole and soufflé, with many variations. What's the difference between the two? Any tried and tested BGE-centric recipes that folks use regularly? Recipes that are easy on the butter would be great.
Thanks!
A happy BGE family in Houston, TX.
Comments
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SCALLOPED CORN
2-16oz Can Cream Style Corn
2-c. Whole Milk
2-c. Saltine Cracker Crumbs
4-eggs
In a separate bowl mix all ingredients together, add salt and pepper to taste. Pour mixture into a greased 1-1/2 quart casserole. Bake 45 min at 350°. Center should be somewhat firm.
I make this at Thanksgiving and Christmas and it is awesome good.
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Try a Maque Choux. Souffle is good but you won't get a lot of corn in it and it's a bear to do as a side. You can make it in advance but it will sink.
Steve
Caledon, ON
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We do one all the time and is super easy. Couldn't tell you the difference between a souffle but we call this a casserole. It's a can of cream corn, can of drained regular corn, box of jiffy corn bread mix. 1 egg and a stick of butter........ Bake til done about 45 minutes at 350 in stone baking dish. O wait you said easy in the butter, sorry this is not it but dang is it good.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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@GaryLange, LS, and @Brisket_Fanatic - sorry , I just realized that I had not responded.
I ended up adapting a recipe from Saveur, but added jalapenos, and subbed Jiffy mix for cornmeal. It ended up quite tasty, and SWMBO said we should drop the mashed potatoes from the T-day menu and just make this instead.
Thanks for the suggestions!
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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