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!
Gave up on making corn bread. Just cannot seem to manage it, so I decided to try a soufflé instead. Made this recipe exactly as written and it's amazing. I baked it for 45 minutes as the recipe stated and came out perfectly. Slightly sweet but not too sweet, great flavor, nice level of moisture, nice density...meaning not too dense and not too light. Such an easy recipe for great rewards. I'll be making this often.
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!
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.
This was fabulous. Every year my dad (Nebraskan) puts up the most delicious creamed corn. I used it in the recipe, and it was naturally sweet and had an amazing crust. I cooked mine long enough that it could be picked up with hands. Everyone loved it. (does that sound Corny?)
I made this tonight for dinner with honey-mustard pork scallopini...WOW! This was super easy and tasted great. I cut the recipe in 1/2 and added about 1 1/2 Tablespoons of sugar. I baked it at 350 for a little over an hour. The outside was beautifully browned and crusty (like corn bread) and the inside was moist, but firmly set. It wasn't DH's favorite, but I LOVED it. I wil definitely make this again. Thanks for sharing.
This was great. I cut in half and baked for 35 minutes at 350 degrees Convection Bake. Turned out a perfect soft moist cornbread consistency. I found the sweet canned cream corn added enough sweetness for me. Didn't think it needed any extra sugar. Was great with ribs!
I wowed them at Christmas dinner with this one!Everyone wanted the recipe. This will be a regular at my table, holiday or not!
Inexpensive and easy to make. Very tasty-even my 12 year old ate it! I think I may add a bit of sugar when I make this next time-thanks!
Gave this recipe out to two of my dinner guests at their request. It was good. I found it had to be cooked a bit more time than posted to get it "fluffy yet firm". Nice side dish. I just did one half the recipe and it was more than enough for six people.