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Corn Souffle

Read Reviews (88)

"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." — Mary Poris

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Original recipe makes 8 servings Change Servings

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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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.

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Reviews More Reviews

Most Helpful Positive Review

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 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.

—livin_and_learnin

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Most Helpful Critical Review

Feb 03, 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.

—ctmom

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113 Ratings

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Jan 07, 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 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!

—cookingmonster

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Dec 31, 2003

This recipe was wonderful, Instead of using sugar I used salt, plus I added chedder cheese, topped it with bread crumbs.It was wonderful.

—TKBUMP

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Feb 10, 2005

This was an easy to make...GREAT recipe!! I cut it in half for 2 of us...but I will be making it for the next family get-together. I added a butter and crushed corn flake topping for a little extra. Very creamy inside. AWESOME!! Thanks Mary Poris!

—Holly Chadwick

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Nov 30, 2010

Getting ready to make the corn souffle for our Thanksgiving dinner and just realized (after having this posted all these years) I did not mention to drain the 2 cans of whole kernel corn!

—MPORIS

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Jan 24, 2008

I made this on a whim because it was easy and I wanted something different but was a little hesitant. It was a hit!! My family LOVED it and said it was a definate "make again". This became a new staple!! And now my marrried daughter makes it for her husbands or requests it when she comes to us!!

—adon

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Dec 27, 2004

Made this for Christmas dinner. I added 4 jalapenos and topped with cheese. Got raves! Next time I would make 1/2 batch for a side dish for 6 at a feast.

—DANNOS1966

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Nutrition

Calories
239 kcal
12%

Carbohydrates
48.6 g
16%

Cholesterol
106 mg
35%

Fat
4.1 g
6%

Fiber
3.4 g
13%

Protein
8.4 g
17%

Sodium
651 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Corn Souffle

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 239
Calories from Fat: 37

% Daily Value *
Total Fat 4.1g 6 %
Saturated Fat 1.1g 6 %
Cholesterol 106mg 35 %
Sodium 651mg 26 %
Potassium 332mg 9 %
Total Carbohydrates 48.6g 16 %
Dietary Fiber 3.4g 13 %
Protein 8.4g 17 %
Sugars 13.4g
Vitamin A 5 %
Vitamin C 9 %
Calcium 4 %
Iron 18 %
Thiamin 11 %
Niacin 24 %
Vitamin B6 11 %
Magnesium 14 %
Folate 62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.