Corn souffle, made with cream-style corn (1968)

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Corn souffle, made with cream-style corn recipe from 1968 (1)

By starting this old-fashioned corn souffle recipe with a can of cream-style corn, you can make this popular side dish in record time.

Corn souffle retro recipe

Corn souffle, made with cream-style corn recipe from 1968 (1)

Corn souffle

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes


  • 1/4 cup margarine or butter
  • 1/4 cup flour
  • 1 can Del Monte Cream Style corn
  • Dash cayenne pepper
  • Dash salt
  • 8 ounces American cheese, cubed
  • 6 eggs, separated


  1. In saucepan, melt margarine, blend in flour.
  2. Add corn, seasonings. Cook, stirring till thickened.
  3. Add cheese, stir until melted.
  4. Remove from heat.
  5. Mix in beaten egg yolks.
  6. Cool.
  7. Beat egg whites until stiff, but not dry.
  8. Fold into corn sauce.
  9. Pour into 2-quart souffle dish.
  10. Bake at 350 (F) for 45-50 minutes.
  11. Serve immediately.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 18gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 165mgSodium: 613mgCarbohydrates: 17gFiber: 1gSugar: 4gProtein: 11g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Del Monte cream-style corn

The cream in Del Monte cream-style corn is much creamier. Never gets watery. So you can make miracles instead of mush.

Corn souffle, made with cream-style corn recipe from 1968 (2)

MORE: Corn quiche Lorraine: Retro recipe for quiche with bacon, cheese & corn

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