Corn Souffle

Corn Souffle

91

"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."
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Ingredients

servings 239 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 651 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

91
  1. 116 Ratings

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Most helpful positive review

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 whit...

Most helpful critical review

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.

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 whit...

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 pa...

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.

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

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!

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 ...

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...

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.

Followed the advice of other reviewers and cut down on sugar and added some shredded cheese. I halved the recipe and wished I hadn't.