Corn Souffle Recipe -
Corn Souffle Recipe

Corn Souffle

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"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"

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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 2-quart baking dish.
  3. 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.

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.

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!

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.

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!

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!

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!!

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.


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  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 48.6 g
  • 16%
  • Cholesterol
  • 94 mg
  • 31%
  • 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.

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