6 Ingredient Corn Soufflé


  • 3 eggs beaten
  • 1/2 cup sugar
  • 3 cups milk
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 2 cup frozen or fresh corn
  • 2 tablespoons butter cut into small chunks


  1. Preheat oven to 350 degrees. Butter a 2-quart casserole dish or cast iron skillet.

  2. Mix all of the ingredients except the butter together until combined, pour into dish. Spread the butter chunks around the top of the mixture, leaving them sitting on top.

  3. Bake 80-90 minutes uncovered - check at 60 minutes to see how it is coming. If it is jiggly in the center it is not cooked, remove from oven once the center is set, it will still look wet but will not be very jiggly.

  4. Remove from oven and set aside to cool for a few minutes. Serve and enjoy!

Recipe Notes

Recipe from Laura Prichard's Grandmother - Whisk Away Cafe