Corn Souffle

42 Reviews

“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.” - by MPORIS

Ingredients

2 (15.25 ounce) cans whole kernel corn
2 (15 ounce) cans creamed corn
4 tablespoons white sugar
4 tablespoons all-purpose flour
4 tablespoons milk
4 eggs

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Metric US

Original recipe yields 8 servings

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
251 cal
13%

Fat
4.2 g
6%

Carbs
51.7 g
17%

Based on a 2,000 calorie diet

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Reviews (42)

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139

ANITAPB

Nov. 4, 2003

"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...." See more"

ARCENSIEL

Apr. 23, 2005

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

MARY PORIS

Dec. 22, 2002

"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...." See more"

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