I made this dish for Christmas dinner and it was easy, tasty and there were no leftovers. I am making it again tonight, and this has become one of my family favorites! I may top with extra cheese and brown a little under broiler.

Made this for the first time (any corn souffle) and it turned out great. Made the batter at home, doubled, using Monterey Jack, and then carried it to the host's house to cook. Missed the milk in it, but didn't seem to need it, was very moist without it. Maybe I'd whip the eggs separately and then mix them in, but not necessary.

However, maybe I'll add something in it next time. I can see why the Mexican cheese can be used to give a little more zest to it.

When I baked it, there was a pizza stone in the oven so it took forever to bake...not sure why I didn't take it out sooner, but once I did it cooked very quickly.

Working time was probably about 15 minutes to put it together. It would have helped if I'd been home.

Everyone (almost) had seconds and I even ate some cold and it was good!

I am not a huge fan of corn but this dish rocks! I made a double batch for Thanksgiving. It makes great left-overs too.