Reviewed: Nov. 9, 2009

Very easy to make and very good!! Thank you!!

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alana

Cooking Level: Expert

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Reviewed: Jun. 8, 2009

Pretty good

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Noty

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Feb. 6, 2009

This did not turn out very well for me. The end result tasted good, but the process was not worth it. I had to cook it for much longer in order to for it not to be soupy in the middle.

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Patty F.

Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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Reviewed: Jan. 14, 2009

This was awesome! Will definitely try again EXACTLY as written.

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KWINT01

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Reviewed: Jan. 12, 2009

This was good, but I thought it was missing something. Maybe next time I'll try it with bread crumbs or crushed Ritz crackers on top. I also thought it was a little too sweet.

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hazelnutty

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

This is a very easy to make side dish that everyone is impressed with! I halved the sugar and it was still really sweet (but not overly so). I highly recommend this recipe!

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carrie_cooks

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

WORK FOR A MEN'S TRANSITIONAL FACILITY FOLLOW RECIPE TO THE LETTER, THEY ALL LOVE IT. I THOUGHT IT WAS A LITTLE SWEET, BELIEVE I'LL MAKE IT MY OWN AND GIVE IT A CAJUN TWIST

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CHEFTEDLEWIS

Cooking Level: Professional

Home Town: Compton, California, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 3, 2009

OK, I hate to say it, but I didn't really like this at all. I'm not sure if I set my expectations too high because it got such great reviews, but I cooked it for almost 2 hours and it never set. I was just like eating mushy corn soup.

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Mama D

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Reviewed: Dec. 26, 2008

Hi All, I made this into a celiac approved recipe by changing to soy milk and corn starch in place of the flour. Oh, I also added a drained can of mild green chilies. It was super!!! Everyone loved it highly recommend to anyone even done this way. Beverly Jane

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Beverly Jane

Cooking Level: Expert

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Reviewed: Dec. 23, 2008

Great foolproof recipe! Add a sprinkle of nutmeg on the top and it doesn't need anything else! Even the kid that hates any type of vegetable eats this.

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Lisa from Longview

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Reviewed: Dec. 22, 2008

I myself use 2 cans cream corn, 1 box Jiffy corn muffin mix, 4 eggs, 1 tsp. garlic salt, 3/4c. oil and top it with "thin" sliced swiss cheese; bake for 1 hr.@ 350F....

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Jenni70

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Dec. 1, 2008

Wonderful! Even my family memebers who don't like corn liked it!

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Tommie

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Reviewed: Nov. 26, 2008

I have been making corn souffle for Christmas & Thanksgiving for over 10 years and the family demands it....The only twist to the recipe I do is chop about 1/8 of a small onion into tiny pieces and fold into mixture. And add about 1/2 tsp pepper. This gives the souffle a little more flavor....never any leftovers.

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BarbieCan'tCook!

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Reviewed: Sep. 30, 2008

This was so good and a great vegetarian dish as well. I followed the advice to separate the eggs and since I only had one can of creamed corn I used an extra can of regular corn and added a can of cream of celery soup. I also added the cheddar cheese. It took longer to set - cooked it for 1 hour 40 minutes. I served sour cream for garnish and there was no leftovers.

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dyannem

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

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Reviewed: Aug. 21, 2008

EASY TO MAKE. KIDS ACTUALLY LIKED IT.

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jennifer

Cooking Level: Intermediate

Living In: Marksville, Louisiana, USA

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Reviewed: Apr. 7, 2008

I really didn't like it at all.

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Allison

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 6, 2008

I have never had corn souffle before. This was good, but I probably wouldnt make it again. I prefer to keep my veggies simple so they are as healthy as possible. It is an easy side dish and tasty alternative to plain corn. I drained the liquid from the can of corn and had no trouble with consistency.

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HOPHOP1125

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Reviewed: Apr. 2, 2008

I recently made this recipe with the suggestions to add cheese and seperate the eggs, and was hoping for something really tasty with all the fab reviews. But this was just very bland and not like a souffle to me whatsoever.

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batton10

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Reviewed: Mar. 11, 2008

I've had this saved in my recipe box forever, but got tired of waiting for a holiday, so I cut the recipe in half (still took an hour to cook) and served it with a steak dinner. I seperated the eggs and added a bit of cheddar cheese on the advice of another reviewer. We really enjoyed this.

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Sunflower

Cooking Level: Beginning

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Reviewed: Feb. 20, 2008

Fantastic recipe. I make this every year at Thanksgiving and the family loves it. I used sweet corn instead of regular corn and it added a perfect amount of sweetness.

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