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.
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.
Read MoreThe 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.
Read MoreI 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.
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!
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.
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 recipe was wonderful, Instead of using sugar I used salt, plus I added chedder cheese, topped it with bread crumbs.It was wonderful.
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!
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!!
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.
Delicious and sooooo easy! I made half the recipe and it was plenty for the four of us. The kids especially liked it!
This was awesome, it really tasted like a souffle, but I was able to put it together in the morning, then bake when I got home from work. I used frozen corn b/c it's what I had on hand, Baking Splenda and 1% milk, but otherwise followed recipe exactly. Allow the full 1 1/2 hours for baking. Even though I cut the recipe in half, it needed the full time to bake. I will make this again and again.
I made this for Thanksgiving and for some reason, someone at the table made everyone tell their favorite dish. This was the unanimous winner! My cans of corn were 20 oz each, so I just added some extra flour and milk but used the same number of eggs. I also used half the suggested amount of sugar because it seems like alot! (I am a mother, you know!) Overall it was delicious and very easy.
Superb! I baked this for the entire hour and a half in a square 2-qt. glass baking dish. It looked beautiful and was delicious.
I have made this several times family gatherings and Thanksgiving, and it's always one of the first things gone! It does make a lot, so if it's just for my honey and I I'll halve it, plus add some shredded white cheddar on top.
This recipe was okay, nothing to write home about. Think I may try another users suggestion to add jiffy corn bread mix to it as it was kind of a mushy mess.
I have been making corn souffle for Christmas & Thanksgiving for over 10 years and the family demands it....The only twist to the recipe I do is chop about 1/8 of a small onion into tiny pieces and fold into mixture. And add about 1/2 tsp pepper. This gives the souffle a little more flavor....never any leftovers.
Very good taste, but my family did not enjoy the whole corn kernels inside. Next time we'll try running those though the food processor before putting all ingredients together
Great recipe. Next time though, I will make a smaller portion for my husband and I. We had so much left over.
This was so good and a great vegetarian dish as well. I followed the advice to separate the eggs and since I only had one can of creamed corn I used an extra can of regular corn and added a can of cream of celery soup. I also added the cheddar cheese. It took longer to set - cooked it for 1 hour 40 minutes. I served sour cream for garnish and there was no leftovers.
This was good, but I thought it was missing something. Maybe next time I'll try it with bread crumbs or crushed Ritz crackers on top. I also thought it was a little too sweet.
Tried this last Thanksgiving was a big hit, the first side to disappear. Was a bit too sweet for me but everyone seemed to love it
My mistake was freezing this once it was baked - it became all runny once defrosted. So, my rating is based on my own mistake of freezing it...
I don't know if it's just me but it was just plain unappetizing, I followed directions perfectly. I love corn but I don't think I will ever make this again.
I thought this was a terrific change in the way I serve corn. everyone loved it!
I made this for my family and while everyone ate it and thought it was okay...the only one who absolutely loved it was my 2 year old daughter who gobbled it up. I didn't think it was much greater than just corn. I felt like it was a waste of time in the oven.
This is a very easy to make side dish that everyone is impressed with! I halved the sugar and it was still really sweet (but not overly so). I highly recommend this recipe!
This recipe is more like a casserole than a souffle, but it is delicious! :) I added some brown sugar and crushed red pepper for a different flavor- turned out delicious! Enjoy :)
Made this recipe for Thanksgiving and my husband loved it! I plan on making it again for christmas dinner.
I did not like this one at all. The texture was not appetizing. There are much better corn recipes on this site.
This was good but not as spectacular as I was hoping, based on the previous reviews. It was a nice side dish in addition to our Thanksgiving dinner.
I goofed and used 3 cans of creamed corn and 1 whole kernel. It still came out good. My husband was very impressed. We are considering taking this for church carry ins. Prep is super easy, just open the cans and allow time to bake. It is like a vege dessert, who knew it was possible! :)
Good, but like other reviewers said, too sweet. Next time I'll probably eliminate the sugar altogether since cream corn is already a bit sweet. It was a big hit with my Uruguayan friends who had never had "American Thanksgiving" food before!
This did not turn out very well for me. The end result tasted good, but the process was not worth it. I had to cook it for much longer in order to for it not to be soupy in the middle.
Made this for Thanksgiving last year and it was good. It is a bit sweet; next time I'll not put any extra sugar in the recipe.
This was the first time I have ever made a soufflé, and I followed other reviewers suggestions about seperating the eggs and cutting back on the sugar. My family liked it, but we all agreed the corn could have been halved. It also didn't rise like I'd hoped, but I think that was due to my beating the egg whites too much. Tasty recipe, just could be improved a bit.
I've had this saved in my recipe box forever, but got tired of waiting for a holiday, so I cut the recipe in half (still took an hour to cook) and served it with a steak dinner. I seperated the eggs and added a bit of cheddar cheese on the advice of another reviewer. We really enjoyed this.
Wonderful dish and so easy! Will make again!
I have made this dish for the last 4 years and it has become a family tradition for Thanksgiving and Christmas. It is very simple to make and very delicious. I highly recommend it.
This Corn Souffle has become a favorite among my family. It is very simple, sweet, and versatile - my kind of dish! Thanks!
I have never had corn souffle before. This was good, but I probably wouldnt make it again. I prefer to keep my veggies simple so they are as healthy as possible. It is an easy side dish and tasty alternative to plain corn. I drained the liquid from the can of corn and had no trouble with consistency.
This wasn't as spectacular as I had expected that it would be and didn't get the raving reviews at meal time as I expected. It was good, though, I would substitute the one of the cans of whole kernel corn for another can of creamed corn next time. It tasted like it needed to be a little bit creamier and sweeter. Overall, pretty good, and I would make it again, with a little bit of a change.
I've made this recipe for a few Thanksgivings and now my family insists I make it every year...it is a favorite side dish in our house now. Love it!!
I myself use 2 cans cream corn, 1 box Jiffy corn muffin mix, 4 eggs, 1 tsp. garlic salt, 3/4c. oil and top it with "thin" sliced swiss cheese; bake for 1 hr.@ 350F....
We had this tonight at a friends house- but she suggested adding a box of jiffy corn bread mix, 1 can of corn, 1 can creamed corn, 2 eggs, 1 cup sour cream, 1 stick butter(melted in bottom of baking pan). Mix until blended and pour into pan and bake at 350 for 30 minutes.
Very easy and my family loved it - 2 of our dinner guests have called to ask for the recipe since Xmas.
This was fantastic. Everyone at my table loved this dish. I can't believe how easy it was to make. This will definately be on my menu from now on.
I made this recipe AS WRITTEN
(because that's the way to actually review a recipe for the benefit of others).
I had high hopes, but was reluctant to use 4 cans of corn and I was right: it had TOO much corn and the finished casserole falls apart, even when cold.
What I am looking for is a "souffle" with a cake-type of texture (not corn bread).
Next time, I will use only the 2 cans of creamed corn and I will double the flour. But this time, I made it as written (and drained the 2 cans of whole kernel corn)
This was ok, I did omit the sugar, maybe I should not have. There are much better corn recipes on this site.
Very delicious! I'll probably add cheese over the top next time.
Easy and delicious for corn lovers! I made one change to the recipe by reducing the sugar to three Tblsp. I think it could even be cut to two T. (I also think green chiles might be a good addition, depending on the menu). Served this for Thanksgiving and will do again with our Christmas ham.
I had never made a corn souffle before, but always enjoyed the frozen versions. I decided to make this particular one because it was simple, being that I had limited ingredients. It did not call for cream cheese and other ingredients I didn't have at the time. It's great for last minute dinner preps. Missing a little of my expectations w/o cream cheese, but taste and looks great for such simplicity.
Very good!
WORK FOR A MEN'S TRANSITIONAL FACILITY FOLLOW RECIPE TO THE LETTER, THEY ALL LOVE IT. I THOUGHT IT WAS A LITTLE SWEET, BELIEVE I'LL MAKE IT MY OWN AND GIVE IT A CAJUN TWIST
I saw this recipe and got excited to make it because I love corn and the reviews here were high. I must say I was disappointed. It did not hold together well and was very liquidy at the bottom of the casserole. (Maybe I was supposed to drain the whole kernel corn?) AND in my opinion it was too eggy. I won't make again.
This turned out so good. It was a hit! I made this for Christmas and everyone tried it and loved it.
Hi All, I made this into a celiac approved recipe by changing to soy milk and corn starch in place of the flour. Oh, I also added a drained can of mild green chilies. It was super!!! Everyone loved it highly recommend to anyone even done this way. Beverly Jane
I love corn. I can eat it straight off the cob with no butter, no salt or any seasoning whatsoever. It is the perfect vegetable and I eat it often. I saw this recipe as an opportunity to dress it up a little. While the resulting dish was enjoyable, at the end of the day, I would've enjoyed a side of corn with butter & salt just as much. All that the extra ingredients really added was cost, carbs and calories, which I can do without. While it is unlikely that I will make it again, if I did I would definitely tweak it a bit. I did enjoy it - just not enough to justify the extra carbs.
This dish has now become an annual Thanksgiving favorite with my family. I made it one Christmas and my nephews called the following year to ask me to make it for Thanksgiving. It's super easy to make and the recipe can easily be doubled or halved to suit the occasion. I also recommend the lead reviewers' suggestion to separate the eggs and beat the whites before folding them in. You won't be disappointed in the resulting souffle!
The whole family loved it! Do yourself a favor and mix the wet and dry in the mixing bowl, then add the canned corn and mix. Also you can reduce or eliminate the sugar if you are diabetic. The cream corn is sweet enough.
Nice but I would take the recommendations of others and whip the egg whites, omit the sugar all together, and mix the cheese before pouring into baking dish. I would also spray the pan to prevent a bit of sticking. I also used fresh corn from two cobs instead of the frozen. Good base for lots of variations (add peppers, bacon, etc.). Thanks for the recipe!
I recently made this recipe with the suggestions to add cheese and seperate the eggs, and was hoping for something really tasty with all the fab reviews. But this was just very bland and not like a souffle to me whatsoever.
Has become a staple dish for the holidays! My family asks for it year after year.
this recipe is good, but as others have said a bit sweet. I would reduce the sugar, add 1 tsp of dried mustard, and add 2 tablespoons of minced dried onion (you could substitute fresh sautéed minced onion if you wish but would increase to 1/4 cup). this, to me gives the recipe a savory twist which is quite delicious! would also say that this is closer to a corn pudding.
Cut the recipe in half AND cut the sugar in half. Added a bit of cumin and chili powder and some diced jarred jalapenos for a little southwest flair. Cooked about 1hr 15 min. Very good side!
i used twice as less sugar and added some salt.still was too sweet for me.but a good recipe overall.
It’s wonderful. It’s not about what you would do to change it. You make your corn soufflé .,.,good. I don’t want to know about it. I opened this to use the recipe, not look for yours!
I left the sugar out entirely, figuring corn already has enough sugar. I was afraid it might mess up the consistency, but it didn’t. Turned out perfectly.
Overall, I enjoyed it but it definitely was sweet. If I made it again, I would cut the sugar as other's suggested. It was sweet and perfectly edible, but I wish I had read the reviews before I made it.
Fantastic recipe. I make this every year at Thanksgiving and the family loves it. I used sweet corn instead of regular corn and it added a perfect amount of sweetness.
I've made this for several holiday dinners and everyone really likes it. I add salt and white pepper.
I made this 2 times in the past week for Thanksgiving parties. Both times I added a cup of shredded mont. jack / cheddar blend cheese. The first time I made the recipie with out seperating the eggs. I thought it was very good. Not really 'souffle' but good. Second time I seperated the eggs. I prefered the original recipe. It really depends on what kind of texture you are looking for. The kids prefered the orginal as well.
Loved it and plan to make it for both thanksgiving and Christmas. I did cut the recipe in half as I was just serving 2 people.
This was good, though not as fluffy as I'd expected from a souffle. I used 2 Tb sugar and 1 lb. bag of frozen corn kernels instead of the canned.
Made this the week before Christmas as well as for Christmas Eve dinner...it was so good the first time I tried it I had to make it again. Even the leftovers are great. Very easy to make.
OK, I hate to say it, but I didn't really like this at all. I'm not sure if I set my expectations too high because it got such great reviews, but I cooked it for almost 2 hours and it never set. I was just like eating mushy corn soup.
Made the snuggle with adjustments. Corn and halved all other items kept the same, corn flour and cheese added. Excellent!
My kids and I liked this recipe, but my husband didn't! I do think it needs a little something, tho. Maybe sausage or another variety of meat?
Everyone in my family loved this recipe. And since it is so easy, they want me to make it more often as a side dish with our dinners. I personally thought it was on the sweeter side, they all said it was perfect the way it was. Maybe 3 tablespoons of sugar, instead of 4. But, Great, Anyway!!!!!
