Corn Souffle from Scratch

Rating: 4.14 stars
72 Ratings
  • 5 star values: 40
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 5

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.

By MPORIS

Gallery
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Recipe Summary

Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well. Pour the mixture into a souffle dish.

  • Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours.

Nutrition Facts

Per Serving:
251 calories; protein 8.7g 17% DV; carbohydrates 51.7g 17% DV; fat 4.2g 6% DV; cholesterol 93.6mg 31% DV; sodium 699.7mg 28% DV. Full Nutrition
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Reviews (56)

Read More Reviews

Most helpful positive review

ANITAPB
Rating: 5 stars
11/04/2003
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. Read More
Helpful
(158)

Most helpful critical review

Gin
Rating: 1 stars
03/04/2007
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. Read More
Helpful
(11)
72 Ratings
  • 5 star values: 40
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 5
Reviews:
Most Helpful Most Positive Least Positive Newest
ANITAPB
Rating: 5 stars
11/04/2003
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. Read More
Helpful
(158)
ARCENSIEL
Rating: 5 stars
04/23/2005
Just a note to make the recipe easier 4 tablespoons is 1/4 cup. Saves alot of measuring! Read More
Helpful
(86)
MARY PORIS
Rating: 5 stars
12/22/2002
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. Read More
Helpful
(74)
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Mary Bradshaw
Rating: 5 stars
09/02/2007
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. Read More
Helpful
(36)
poetwife
Rating: 4 stars
09/02/2007
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! Read More
Helpful
(23)
MERAKAMOM
Rating: 4 stars
05/28/2003
This was a very tasty corn casserole but certainly not a souffle'...it 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. Read More
Helpful
(21)
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Annie
Rating: 4 stars
03/05/2009
This was the first Souffle I ever attempted to make and I was very happy with it. I didn't add the sugar because corn is sweet enough already and I threw in some Parmesan cheese in the batter as well. Read More
Helpful
(15)
M. Acamar
Rating: 5 stars
10/22/2006
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!! Read More
Helpful
(14)
Gin
Rating: 1 stars
03/04/2007
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. Read More
Helpful
(11)
More Reviews
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