Corn Souffle

Corn Souffle

43
MPORIS 0

"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."

Ingredients

{{adjustedServings}} servings 251 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 700 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

43
  1. 55 Ratings

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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 grandmoth...