Corn Souffle from Scratch

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.

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

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 grandmoth...

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.

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...

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 l...

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 ...

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!!

My Grandma used to make this every year, she calls it twice stirred corn, because 15 minutes into baking open the oven and stir the corn. That keeps the middle from being under cooked and preve...