Corn Souffle

88 Reviews

“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.” - by Mary Poris

Ingredients

2 (15.25 ounce) cans whole kernel corn
2 (14.75 ounce) cans cream-style 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 2-quart baking dish.
Bake for 1 to 1 1/2 hours.

Nutrition

Amount Per Serving (8 total)

Calories
239 cal
12%

Fat
4.1 g
6%

Carbs
48.6 g
16%

Based on a 2,000 calorie diet

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Reviews (88)

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212

livin_and_learnin

Feb. 14, 2006

"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 int..." See moreo 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."

110

cookingmonster

Jan. 7, 2008

"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 ..." See morechopped 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!"

ctmom

Feb. 3, 2006

"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...." See more"

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