Corn Souffle

Corn Souffle

89 Reviews 2 Pics
Mary Poris
Recipe by  Mary Poris

“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”

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

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Reviews (89)

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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 whites into the mixture. This will make it more like a souffle in my opinion. I also add a cup of shredded cheddar cheese to add a little more flavor.



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 pan), 1 chopped onion and 1/2 cup shredded cheddar cheese. I mix all ingredients until blended and pour into pan. I then top with more cheese and bake at 350 for 30 minutes, let it cool and cut into squares. Hope you like it!



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.

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Amount Per Serving (8 total)

  • Calories
  • 239 cal
  • 12%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 48.6 g
  • 16%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 651 mg
  • 26%

Based on a 2,000 calorie diet



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Grandma's Corn Pudding


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Baked Spaghetti Corn