I like Stouffers, and this tastes just like it. This recipe will save me some major bucks because the corn souffle is one of the products I buy. The ingredients were all things that I keep on hand. To kick it up sometime, you could add a dash of chile powder and cut back on the sugar. Thanks so much for posting this wonderful tasting, easy to assemble dish. I have this one in my t&t cookbook.
This is great! I get Stoufer's every once in a while for DH, but I don't care for it much. This tho is WONDERFUL! And the leftovers are great sliced and fried for breakfast. For variety how about some diced Ortega or roasted red peppers?
You either have to be a Supreme Fool or Supremely Confident to make an untried recipe, for Thanksgiving Dinner, when friends are invited. I can't say which catagory I fall into, but this dish turned out so "supremely" divine that there were zero leftovers after the FIRST servings! Fortunately, I had an additional can of creamed corn, so I was able to make a second batch of this (on Thanksgiving Day) for all of us to enjoy during our raiding of the leftovers, later that evening. I can't say enough good things about this recipe! Simple, flawless, comforting; it was SO enjoyed in our household that I made a batch of it each day (Fri/Sat/Sun)so that the meal was "complete" as my teenaged daughter said. PLEASE try this recipe! You will NOT be disappointed in the results or taste. I didn't alter a thing; was worrried half way though the process when it looked like a pan of yellow goo, but I kept the oven door closed and 40 minutes later, Heaven-In-A-Pan came out of the oven! Thanks, princess buttercup, for such a wonderful addition to our dining room table. I'll be making this throughout the year!
This is awesome, but try addidng one box of jiffy cornbread mix leave out the sugar and the cornstarch and the salt and try it again....
This was good. I can't say great but good. I followed the recipe with the exception of cooking it in 4 individual souffle dishes. I thought that would make it take less time to cook but after taking it out of the oven at 35 minutes, it was still kinda gooey. I think next time I'll leave it in for no less than 40 minutes. I didn't have time today; the rest of the dinner was already on the table. But the taste was spot-on.
We LOVED this! I used egg beaters and low fat stuff, cutting the calories in half and it was still soooo good. Thanks for posting I will be making this often.
My family loved this! I've made it twice in the last two weeks and will make it again for Thanksgiving!
I made this exactly as the recipe states. It never cooked. It tasted awful.
Great recipe! I used heavy cream instead of milk and it was wonderful. I also doubled it. Thanks Princess Buttercup.
I'd like to give this a 4 1/2 star rating, but you can't on recipezaar. The only reason for the 1/2 point deduction is it isn't quite like Stouffers. But it is still good. I made this recipe so that I could make 2Bleu's Corn Quiche Minis for Photo Tag, and then couldn't find the Stouffers corn souffle anywhere around! Thanks for posting.