Reviewed: Nov. 30, 2009

I made this 2 times in the past week for Thanksgiving parties. Both times I added a cup of shredded mont. jack / cheddar blend cheese. The first time I made the recipie with out seperating the eggs. I thought it was very good. Not really 'souffle' but good. Second time I seperated the eggs. I prefered the original recipe. It really depends on what kind of texture you are looking for. The kids prefered the orginal as well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My4boys

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2009

I really didn't think it was anything like a souffle. Very dissapointing

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kathleen

Home Town: Hillsdale, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2009

We had this tonight at a friends house- but she suggested adding a box of jiffy corn bread mix, 1 can of corn, 1 can creamed corn, 2 eggs, 1 cup sour cream, 1 stick butter(melted in bottom of baking pan). Mix until blended and pour into pan and bake at 350 for 30 minutes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dwieberg

Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA

Living In: Ellijay, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

alana

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2009

Pretty good

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Noty

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Patty F.

Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KWINT01

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hazelnutty

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

carrie_cooks

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHEFTEDLEWIS

Cooking Level: Professional

Home Town: Compton, California, USA

Living In: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mama D

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Beverly Jane

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisa from Longview

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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....

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jenni70

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2008

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tommie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BarbieCan'tCook!

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dyannem

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2008

EASY TO MAKE. KIDS ACTUALLY LIKED IT.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jennifer

Cooking Level: Intermediate

Living In: Marksville, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2008

I really didn't like it at all.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Allison

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful