Corn Souffle Casserole

Corn Souffle Casserole

Ready in 1 hour
4 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Corn Souffle Casserole"

Share it:

Cheesy corn goodness!

"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"

- Pa2blee

Ingredients

Are you making this? 
3 Eggs
3 tablespoons Flour
1 tablespoon Sugar
1/2 teaspoon ground pepper
1 16.5-oz can cream-style corn
2 cups frozen corn kernels; thawed and drained
1 cup shredded mexican cheese blend
1/3 cup milk

Original recipe makes 6

Servings  

Preparation

1. Pre-heat the oven to 350. Spray an 8inch round baking dish with nonstick cooking apray; place it in the oven.

2. Combine eggs, flour, sugar, and pepper in a large bowl; beat until smooth. Stir in both corns, cheese, and milk. Pour into the hot dish.

3. Bake uncovered , 55 mins. Let stand 15 mins.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 370 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Corn Souffle Casserole

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

I love it. Yummy, easy, and a crowd-pleaser.
amandakrylo 11 month ago
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.
Pa2blee 2 years ago
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!
bebop123 5 years ago
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.
amandakrylo 5 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free