Corn Soufflé from Scratch

I halved the recipe and followed suggestion of separating eggs and whipping whites. It wasn’t worth the effort of pulling out the mixer. The end result is very mushy. I would have baked it longer, but the top got very dark. I inserted a toothpick which came out clean so I thought it was done after an hour. I should have read ALL the reviews and followed the ones that said to stir the mixture 15 minutes into baking and to cover the top to prevent browning. Maybe this would have been better after another half hour of baking. It was way too mushy for my liking. Wish the recipe itself had more details instead of relying on reviews.

When I made this recipe, I used a souffle dish…tall and heavy, so this would come out in souffle form. The baking time was an hour and forty minutes- there was no jiggling in the center of the souffle. It is marvelous!

It was amazing and really simple to make

I have made this great recipe several times – I follow it exactly. It is always good and goes quickly due to second helpings by most! Thank you.

Don’t really need the sugar, but my family loves it exactly like the recipe. Easy and loved by everyone

This recipe is real easy to make. I found this recipe several years ago and have made various alterations and somehow, it never fails! I add a fifth can of corn in the form of an 11oz. can of Mexicali Corn, which has chopped green & red peppers in it. As to the corn, I will drain the two cans of whole corn and put into the blender with the creamed corn. I find the blended combination makes a better base. I follow the recipe from there. However, just before I pour the mix into the pan I drain the can of Mexicali corn and fold it into the batter to give that added texture & color. Give it a shot for a different take on this classic.

This is a terrific recipe. I wanted a very rich product, so I added 1/3 c melted butter, used 1/2 and1/2 instead of milk, I drained the corn. WOW is this great. Thank you so much for posting it! Oh, and I added some salt and pepper. Cooked at 400 degrees for 1 hr. It turned out so wonderful rich and creamy, just what I hoped for.

I’ve been looking for a corn pudding recipe for years. This is it! Tastes Judy like my nanny’s. Definitely keeping it. Didn’t change a thing

This cooked up perfectly for me. YUMMMMMY! I just had to cut it in 1/2 but wow it has yummy taste and texture. Will make again

This is a bit bland, but the kids liked it. A nice, easy side dish.

It’s a hit! But I only make half at a time. It’s really a big recipe and I like to use at as a side dish with lots of others on the autumn table. I use almond milk, in lieu of dairy.

A couple of years ago, we were discussing the menu for Thanksgiving dinner and hubby asked if I would make a corn soufflé. I hid my panicked, “this is going to be super hard to make and probably come out wrong” reaction and agreed to try. I searched for a recipe and found this one. Contrary to my first reaction, it was so easy and he loved it. I make it for every holiday now and occasionally just because to surprise hubby. Big hit, even at our Cub Scout Thanksgiving meal. I meant to write this sooner, but kept forgetting until now, when I was going through making a list of everything I need for this year’s Thanksgiving.

It was really runny. I was expecting it to be more firm.

Made for our Christmas family dinner and changed it a bit (of course)….did not add sugar, added 1 t. dry mustard, salt and pepper – added chopped onion, and green and red bell pepper sautéed first in 2 T. butter. Used heavy cream instead of milk. Whipped egg whites and folded into mixture. Used 2.5 quart round casserole dish greased with butter and dusted with breadcrumbs. The mixture barely fit into this bowl and I was worried it would run over, so stirred it a few times during cooking. Looked beautiful and tasted great. Did not serve right away and kept warm covered and in a 200 degree oven with no problem. It was declared a “keeper” by family for future meals! Thank you for the recipe and for all the comments!

Everyone loved it! Kids and hubbie gobbled it up! Followed recipe exactly. Might try a little less sugar next time. Worthy of special occasion but easy enough for anyday!

The dish is a bit on the bland side – I found that adding some white pepper, black cracked pepper and fresh nutmeg really adds dimension to the dish.

Made this last week as written-MINUS 1 EGG- when my in-laws came over. My father-in-law wanted the recipe! He is the best cook I’ve ever known and when he asks for a recipe it’s like winning a trophy. Whether this is actually a souffle or not it still tastes great!

This is my first attempt at making souffle and I’m really happy about how easy it was and how nicely it came out. I took common reviewers’ suggestions of adding cheese and separating and beating egg whites to soft peaks.

This was really yummy. After two bites hubby said “This is a keeper!” and I agree. I made two minor changes. I used 2% milk (because it ‘s what I had in the house) and I substituted Splenda for the sugar. I will most definitely be making this again. Thanks for sharing.

This is perfect. It tastes like the corn “pudding” my Mom made from scratch and served at all the family holiday get togethers. Since I don’t want to start with ears of corn from the garden, I can use this whenever I want.

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 prevents the edges from burning. This way it only needs to cook at 350 for 1 hour.