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

servings 251 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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  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.

Reviews

43
  1. 55 Ratings

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Most helpful

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.

Most helpful critical

No one cared much for this dish. Maybe it's just a matter of taste. Seems too bland. I wouldn't make it again. I did find an alternate recipe that's much better, try the Awmesome and Easy Creamy...

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...

Simple and delicious. The recipe is good as written, but to make richer, add some cheese in the corn as well as on top. Ritz crackers on top is delicious as well.

I used the suggestion of whipping the egg whites and folding in; it browned quickly so I covered with foil for the last thirty minutes so as not to get it too dark. It's sweet and creamy, almost...

This was a very tasty corn casserole, but certainly not a souffle'...it much too heavy. My family enjoyed it and I'll probably make it again even though I know it isn't a souffle'...I'm still l...

Easy to make and delicious! I made it for Thanksgiving one year as an additional side dish and it was the first one to finish!! Everyone was asking for the recipe!!

This was the first Souffle I ever attempted to make, and I was very happy with it. I didn't add the sugar because corn is sweet enough already, and I threw in some Parmesan cheese in the batter ...

No one cared much for this dish. Maybe it's just a matter of taste. Seems too bland. I wouldn't make it again. I did find an alternate recipe that's much better, try the Awmesome and Easy Creamy...