Corn Souffle

Corn Souffle

91

"I make this every year, 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. Originally submitted to ThanksgivingRecipe.com."

Ingredients

{{adjustedServings}} servings 239 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 651 mg
  • 26%

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 2-quart baking dish.
  3. Bake for 1 to 1 1/2 hours.
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Reviews

91
  1. 116 Ratings

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I would give this recipe 5 stars with the following modifications: seperate the eggs, mix the yolks in with the other ingredients as directed but beat the whites until fluffy, then fold the whit...

I make a corn souffle, but it is a little different: I use a box of juffy corn bread mix, 1 can of corn, 1 can creamed corn, 2 egs, 1 cup sour cream, 1 stick butter(melted in bottom of baking pa...

The idea was great, but the execution was too sweet. Even my kids thought that there was too much sugar - which kids NEVER say! I would cut the sugar in half next time.