Corn Souffle Recipe -
Corn Souffle Recipe

Corn Souffle

Recipe by  

"I make this every year for our Thanksgiving dinner, 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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  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 souffle dish.
  3. Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2003

To make it more like a souffle, I separate the eggs and beat the whites until soft peaks. Then fold it into the rest of the mixture and bake. It is much lighter and better.

Most Helpful Critical Review
Mar 04, 2007

No one cared much for this dish. Maybe it's just a matter of taste. Seems too bland. I wouldn't make it again. I did find an alternate recipe that's much better, try the Awmesome and Easy Creamy Corn Casserole instead. It's much better.


55 Ratings

Apr 23, 2005

Just a note to make the recipe easier, 4 tablespoons is 1/4 cup. Saves alot of measuring!

Dec 22, 2002

I'm submitting my own review and also want to give credit to my friend Lori who gave this recipe to me a number of years ago. It was passed down to her by her mother, and possibly her grandmother.

Sep 02, 2007

Simple and delicious. The recipe is good as written, but to make richer, add some cheese in the corn as well as on top. Ritz crackers on top is delicious as well.

Sep 02, 2007

I used the suggestion of whipping the egg whites and folding in; it browned quickly so I covered with foil for the last thirty minutes so as not to get it too dark. It's sweet and creamy, almost like a dessert!

May 28, 2003

This was a very tasty corn casserole, but certainly not a souffle' much too heavy. My family enjoyed it and I'll probably make it again even though I know it isn't a souffle'...I'm still looking.

Oct 22, 2006

Easy to make and delicious! I made it for Thanksgiving one year as an additional side dish and it was the first one to finish!! Everyone was asking for the recipe!!


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  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 51.7 g
  • 17%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 700 mg
  • 28%

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

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