Community Pick
Corn Souffle (Stouffer's Copycat)
photo by HisPixie
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 eggs
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 dash nutmeg
- 1 (14 -16 ounce) can creamed corn (14-16 oz size)
- 1⁄2 cup sour cream
- 1⁄2 cup milk
directions
- With electric mixer beat eggs until foamy.
- Beat in remaining ingredients.
- Pour into greased 8" square baking dish.
- Bake on center rack of preheated 400~ oven 35 minutes or until knife inserted comes out clean.
Questions & Replies
Reviews
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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.
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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!
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RECIPE SUBMITTED BY
princess buttercup
United States