Corn Souffle (Stouffer’s Copycat) is a delightful dish that brings a taste of nostalgia right to your table. With its creamy texture and fluffy top, it makes for a perfect side at any gathering or family meal, attracting everyone’s attention.
When preparing Corn Souffle, consider using fresh corn if you prefer, although creamed corn is a classic choice that adds sweetness and moisture. For a lighter version, you can substitute low-fat sour cream or milk, but be mindful that it may slightly alter the texture. Those with egg allergies might use flaxseed meal as an alternative, but the result will vary.
Pudding & Mousse
Corn Souffle (Stouffer’s Copycat) Recipe
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
Instructions
- Preheat your oven to 400°F and grease an 8-inch square baking dish.
- In a large mixing bowl, use an electric mixer to beat 2 eggs until they’re nice and foamy.
- Add 2 tablespoons of cornstarch, 2 tablespoons of sugar, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and a dash of nutmeg to the eggs, mixing until everything is well combined.
- Pour in 1 (14-16 ounce) can of creamed corn, 1/2 cup of sour cream, and 1/2 cup of milk, then beat the mixture until it’s smooth and uniform.
- Carefully pour the mixture into your prepared baking dish, spreading it out evenly.
- Bake in the center rack of your preheated oven for about 35 minutes, or until a knife inserted into the center comes out clean.
Part of our Homemade Pudding and Mousse Recipes collection — Part 2 of 4: