Corn Souffle

Corn Souffle

42 Reviews 1 Pic
Recipe by  MPORIS

“I make this every year for our Thanksgiving dinner, and my family always looks forward to having it. It's one of those recipes that looks like you've spent a lot of time on, but it's so easy to make.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well. Pour the mixture into a souffle dish.
  3. Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours.

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Reviews (42)

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To make it more like a souffle, I separate the eggs and beat the whites until soft peaks. Then fold it into the rest of the mixture and bake. It is much lighter and better.



Just a note to make the recipe easier, 4 tablespoons is 1/4 cup. Saves alot of measuring!



I'm submitting my own review and also want to give credit to my friend Lori who gave this recipe to me a number of years ago. It was passed down to her by her mother, and possibly her grandmother.

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Amount Per Serving (8 total)

  • Calories
  • 251 cal
  • 13%
  • Fat
  • 4.2 g
  • 6%
  • Carbs
  • 51.7 g
  • 17%
  • Protein
  • 8.7 g
  • 17%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 700 mg
  • 28%

Based on a 2,000 calorie diet



previous recipe:

Corn Casserole I


next recipe:

Baked Spaghetti Corn