Corn Souffle'

ECBG · ‎01-08-2011

This is SO delicious and the leftovers can be microwaved! Sometimes there's no room on the grill to roast corn!

Corn Soufflé

Preheat oven to 350 degrees

2 C frozen thawed Whole Kernel corn, drained

2 cans cream style corn

4 Tbsp. sugar (may be slightly decreased)

4 Tbsp plain flour

4 Tbsp Whipping cream or half and half

4 eggs, beaten

Combine all ingredients

Pour into buttered 3 qt baking dish

Bake 1-1 1/2 hours until golden

Doubles well with a 4 qt baker.

deepwaterdotter · ‎03-09-2010

I make my SIL's recipe for what she calls "Corn Casserole":

1/2 cup melted butter

2 beaten eggs

1 box Jiffy cornbread mix

15-oz can whole kernel corn, drained

15-oz can creamed corn

1 cup sour cream

Mix everything and pour into greased 9X9" baking dish. Bake at 350 degrees until top is golden brown, about 50 minutes.

Duckncover · ‎07-16-2021

I have made this corn soufflé every Thanksgiving for many years. I don't add the flour, but I add a bit of grated nutmeg over the top before baking; really adds a lot to the flavor. My family loves it.

Knit-Chick · ‎04-12-2010

@ECBG thanks for sharing! We're planning on having hot dogs and baked beans on Monday.... I think this would go well!

shoptilyadropagain · ‎03-19-2014

A Friend of mine has a corn souffle recipe (different from a corn casserole). She submitted it to Kraft one time years ago for a contest they were having and won. I never thought to get the recipe from her. I'll have to remember that the next time I see her.

Knowledge is knowing that a tomato is a fruit, but Wisdom is knowing not to put it in a fruit salad.
- Author Unknown