Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

This recipe came from my aunt who is a fabulous cook! She made this every year for Thanksgiving and I use it for any special occasion. The recipe can easily be cut in half to feed about 6-8 people. I have also used fat free sour cream with no difference in taste.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Melt the 1/2 cup of butter in a large casserole dish in the microwave.
  3. Mix the remaining ingredients in a large bowl until moistened.
  4. Pour into the casserole dish.
  5. Bake for 45 minutes to an hour or until it is golden brown on top.
  6. Bake a little longer for a more cake-like consistency or a little less if you want it more like a pudding.
Most Helpful

5 5

Outstanding! My boyfriend and I had a sweet corn souffle at a restaurant and it was delicious. I wanted to be able to make it at home. The 1st recipe I tried was awful. This is perfect! Just the right amount of sweetness from the creamed corn. I halved the recipe and now I'm sorry I did. Sooooo yummy! Update - I went to make this one night and only had a can of sweet corn kernels (not creamed corn). I drained most of the liquid and used that instead. It was still delicious anyway!

5 5

Absolutely loved this recipe. I have tried several corn souffle recipes. I added about a teaspoon and a half of sugar and about six ounces of shredded cheese. I loved that this recipe makes more than the usual corn souffle recipes. Adults and kids alike were raving about the corn souffle.....very yummy!

5 5

This is so delicious and easy to make! We made it for Thanksgiving and everybody loved it. I am bringing it to a friend's house tonight as a side dish and my kids have asked me to make it for Christmas dinner, too! This dish is impressive and super tasty; I am going to tweak it by adding some green chiles for tonight's Mexican themed dinner.