Corn casserole
For soufle,
Saute onion in butter until translucent. Add corn kernels with liquid and continue to saute until soft. Remove from heat and cool. Process half the corn mixture with eggs, cornstarch, and heavy cream until smooth. Transfer processed corn mixture to mixing bowl, add salt, pepper and remaining corn mixture, and fold to blend.
Preheat oven to 350 degrees.
Fill buttered ramekins or large custard dish with corn mixture. Cover with non-stick parchment paper or buttered wax paper to prevent skin from forming.
Bake in water bath 20 to 25 minutes.
For Creamed Onion Sauce
Saute onion in butter until golden brown. Add cream and reduce by half. Season with salt, soy sauce, and pepper. Remove from heat and set aside.
To serve, top soufle with warm Creamed Onion Sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 409 | ||
Calories from Fat: 183 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 155mg | 48 % | |
Sodium 680.6mg | 23 % | |
Potassium 276.6mg | 7 % | |
Total Carbohydrate 49.3g | 14 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 44.3g | ||
Protein 10.1g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 409
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