Make and share this Ruth's Corn Souffle recipe from Food.com.
Provided by Kellie in SLO
Categories Corn
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl.
- Pour into a 9x13 baking dish.
- Bake in a 350 degree oven for 30 minutes or until a knife inserted comes out clean.
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Saykot Gh
[email protected]I made this corn souffle for a potluck, and it was a huge hit. Everyone loved it!
Mohanlimbu Nalbo
[email protected]This corn souffle is a great way to use up leftover corn. I had some extra corn from a cookout, and this was the perfect way to use it up.
Mark Herde
[email protected]I'm not a big fan of corn, but I actually really enjoyed this corn souffle. It was light and fluffy, and the corn flavor was not overpowering.
Tanvir Gazi
[email protected]The only thing I would change about this recipe is to add a little more salt and pepper to the batter.
Melissa Cappella
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Mickey Monroe
[email protected]I served this corn souffle with a dollop of sour cream and a sprinkle of chives. It was a delicious and elegant side dish.
Zarrar Khan
[email protected]This corn souffle is a great make-ahead dish. I made it the night before and then baked it in the morning.
Parash Bam
[email protected]I added some diced red bell pepper and chopped green onions to the batter for a little extra flavor and color.
Duytg Dgsfv
[email protected]I love that this recipe uses fresh corn. It really makes a difference in the flavor of the dish.
Mostakim Ahmad
[email protected]The corn souffle turned out perfectly golden brown and fluffy. It was the perfect side dish for our roasted chicken.
Zinat Akbarzada
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not a seasoned cook, but I was able to make this dish without any problems.
Benadetta Kunga
[email protected]This corn souffle was an absolute hit at our family gathering! Everyone raved about its creamy texture and sweet corn flavor.