Corn Souffle Deborahs Recipes

CORN SOUFFLE

Corn Souffle image

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. Originally submitted to ThanksgivingRecipe.com.

Provided by Mary Poris

Yield 8

Number Of Ingredients 6

Ingredients

2 (15.25 ounce) cans whole kernel corn
2 (14.75 ounce) cans cream-style corn
4 tablespoons white sugar
4 tablespoons all-purpose flour
4 tablespoons milk
4 eggs

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well. Pour the mixture into a 2-quart baking dish.
Bake for 1 to 1 1/2 hours.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 48.6 g, Cholesterol 93.6 mg, Fat 4.1 g, Fiber 3.4 g, Protein 8.4 g, SaturatedFat 1.1 g, Sodium 650.6 mg, Sugar 13.4 g

CORN SOUFFLE, DEBORAH'S

Corn Souffle, Deborah's image

Similar to Robin's, but this one came from Deborah Brown. With all the debate about Grandma Robinson's recipe, this could be a contender. Robin's, is very good though! :) Will have to try this one to see which is better!

Provided by Megan Stewart

Categories Vegetables

Number Of Ingredients 6

Ingredients

1 can(s) creamed corn
1 can(s) whole kernel corn
1/2 c melted butter
1 c sour cream
12 oz package corn meal mix
2 eggs

Steps:

1. Mix together, pour into 9x9 greased pan. Bake at 375 degrees, 40 min.

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