Side dish - B&b butchers corn soufflé recipe

Author: James Cain  
Side dish Breakfast Brunch Casseroles

Traditional sides like stuffing, scalloped potatoes, mashed potatoes, garlic bread, yams, turnips, Brussel sprouts are all classics, but if you are looking for a new instant classic then consider a corn souffle. This is a super easy recipe that is ready fast with very little prep and will change the face of your holidays meals and possibly even outshine the turkey!

Corn Souffle with Jalapeno Seasoning

Corn Souffle with Jalapeno Seasoning
I love a good holiday turkey, but I think the sides are the real star. Traditional sides like stuffing, scalloped potatoes, mashed potatoes, garlic bread, yams, turnips, Brussel sprouts are all classics, but if you are looking for a new instant classic then consider a corn souffle. Do not be intimidated by the name, most of the work comes out of a can. This is a super easy recipe that is ready fast with very little prep and will change the face of your holidays meals and possibly even outshine the turkey!
Provided by: Russell Bird
Total time: 90 minutes
Cook time: 80 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Eggs,Veggies
Number of ingredients: 7
Ingredients:
  • 2 cans Niblet Corn
  • 2 cans Creamed Corn
  • 3 each Eggs
  • 2 cups Shredded Cheddar Cheese
  • 1 cup Heavy Cream
  • ¼ lb Butter
  • ¼ cup Big Poppa Smoker Jalapeno Jalalelujah Rub
How to cook:
  1. Preparation
  2. Pre-heat the smoker to 350 degreesOpen the cans of corn and dump them into a smoker safe tray or foil tray. Then add the eggs and stir them in so they are fully incorporated. Next add the cheese, butter, Jalapeno Seasoning, and heavy cream and give it a stir.
  3. Cooking
  4. Place the mixture on the smoker and cook until the center of the souffle is firm to the touch, if you jiggle it you do not want to see liquid running all over the place. If it starts to get too dark on top or is taking longer than expected to cook, you can cover the dish with foil to help speed up the cooking process and insulate the top layer from the heat.
  5. Serving
  6. Right off the smoker, this dish is ready to hit the table, just place the tray or dish right on the table using a trivet or potholder and dish it out with a serving spoon to your adoring new fans.
Notes: Corn Soufflé with Jalapeno Seasoning, I love a good holiday turkey, but I think the sides are the real star. Traditional sides like stuffing, scalloped potatoes, mashed potatoes, garlic bread, …
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corn souffle with jalapeno seasoning

Egg Soufflé

Egg Soufflé
A simple yet elegant egg soufflé recipe. Versatile to make your own with your favorite fillings. Let them rise and impress your family and friends.
Provided by: Vivian Sylvest
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 3 servings
Number of ingredients: 8
Ingredients:
  • 8 eggs
  • ¼ cup whole milk
  • ¼ cup ½ & ½
  • salt & pepper to taste
  • ¾ cup lump crab meat
  • ¼ cup chopped celery
  • ¼ cup shredded or chopped Gouda cheese
  • ½ tsp Old Bay
How to cook:
  1. Egg Soufflé Base
  2. Preheat oven to 375°. Prep 3 8 ounce ramekins with non-stick spray or oil.
  3. Whip together eggs and cream. Add salt and pepper to your taste.
  4. Crab and Egg Soufflé
  5. Place 1/4 cup of crab meat into each ramekin this can be any meat or base vegetable of your choice
  6. Split the cheese, celery, and Old Bay equally among the ramekins
  7. Pour the egg base into each ramekin should fill close to the top
  8. Place the ramekins on a cookie sheet and into the center rack of heated oven
  9. Allow them to cook undisturbed for 25 minutes and then gently check on them
  10. May need to cook about 5 more minutes. Tops should be solid with a little bit of a jiggle in the center.
  11. Place hot ramekin on a small dish and serve immediately or soufflé will begin to fall as it sits.
Notes: Shiver's BBQ, All Entrées are served with your choice of 2 side items. For sweet potato fries, add +$1.00 • Side Items: BBQ Beans | Cole Slaw | Green Beans | French Fries | Hush …

Barbeque Beef Casserole

Barbeque Beef Casserole
A wonderful, quick, and inexpensive recipe for those time crunched dinners. Just throw together and bake. Adjust your seasonings for your own taste.
Provided by: themamalion
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 12 servings
Number of ingredients: 7
Ingredients:
  • 2 pounds ground beef
  • 1 large onion, diced
  • 1 green bell pepper, seeded and diced
  • 1 (10 ounce) can whole kernel corn, drained
  • ½ cup barbeque sauce
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 3 (8.5 ounce) packages corn bread mix
Nutrition:
  • Calories: 419.7 calories
  • Carbohydrate: 52.2 g
  • Cholesterol: 47.5 mg
  • Fat: 15 g
  • Fiber: 1.7 g
  • Protein: 18.7 g
  • Saturated Fat: 4.8 g
  • Sodium: 1231.6 mg
  • Sugar: 11.8 g
How to cook:
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish.
  3. Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture.
  4. Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.
Notes: Dinosaur Bar-B-Que Honey Hush Corn Bread Recipe, Materials. 1 1/4 cups Yellow Cornmeal. 1/4 cup Sugar. 3/4 cup Flour. 1 1/2 teaspoons Baking Powder. 1/2 teaspoon Baking Soda. 1 teaspoon Salt. 1 cup …

French Toast Souffle

French Toast Souffle
My good friend gave me this recipe when I was searching for something special to make for a brunch. It is a different take on regular french toast - it needs to be refrigerated overnight, but really frees up your morning so you aren't standing over a griddle missing all the fun!
Provided by: howmanybites
Total time: 65 minutes
Cook time: 55 minutes
Prep time: 10 minutes
Yields: 2 servings
Number of ingredients: 9
Ingredients:
  • 1/2 cup butter
  • 8 ounces cream cheese
  • 1/2 cup maple syrup
  • 2 loaves French bread, cubed
  • 12 eggs
  • 3 cups half-and-half
  • 1 1/2 teaspoons vanilla
  • cinnamon, for dusting
  • powdered sugar, for dusting
Nutrition:
  • Calories: 811.6 calories
  • Fat: 29 grams
  • Saturated Fat: 15.2 grams
  • Cholesterol: 249.6 milligrams
  • Sodium: 1101.3 milligrams
  • Carbohydrate: 108.9 grams
  • Fiber: 4.1 grams
  • Sugar: 13.3 grams
  • Protein: 29.3 grams
How to cook:
  1. Butter 2 7x11 baking dishes, fill half full with bread cubes.
  2. In a small bowl mix softened butter, cream cheese, and syrup.
  3. Spoon mixture over bread cubes and distribute evenly.
  4. In a large bowl beat eggs, half and half, and vanilla.
  5. Pour egg mixture over bread, making sure all bread cubes are moistened.
  6. Dust with cinnamon, cover, and store overnight in refrigerator.
  7. In the morning, bake for 55-60 minutes in a 350°F oven.
  8. Dust with powdered sugar.
  9. Serve with fruit, maple syrup, and crushed walnuts to sprinkle on top.
Notes: Barbecued corn on the cob recipe, Add a pastry brush to each butter mix. STEP 2. Wrap each corn cob in a double layer of foil. Barbecue, turning, for 30-35 mins until tender and a little charred. If …
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