Corn Souffle Stouffers Copycat Recipes

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CORN SOUFFLE (STOUFFER'S COPYCAT)

Make and share this Corn Souffle (Stouffer's Copycat) recipe from Food.com.

Provided by princess buttercup

Categories     Corn

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9



Corn Souffle (Stouffer's Copycat) image

Steps:

  • 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.

Nutrition Facts : Calories 235.2, Fat 10.1, SaturatedFat 5.3, Cholesterol 122.7, Sodium 517.4, Carbohydrate 32.3, Fiber 1.4, Sugar 10, Protein 6.9

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

CORN SOUFFLE

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.

Provided by Holly in Florida

Categories     Corn

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 5



Corn Souffle image

Steps:

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

Nutrition Facts : Calories 473.2, Fat 26.8, SaturatedFat 13.5, Cholesterol 124.6, Sodium 816.2, Carbohydrate 52.5, Fiber 4.3, Sugar 14.7, Protein 8.7

1/2 cup butter or 1/2 cup margarine
2 boxes Jiffy corn muffin mix
16 ounces sour cream
2 cans creamed corn
4 eggs

CORN SOUFFLE

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

Categories     Side Dish     Vegetables     Corn

Yield 8

Number Of Ingredients 6



Corn Souffle image

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

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

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