Easy Corn Soufflé Recipe (2024)

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This easy and delicious Corn Soufflé recipe is a corn casserole that is the perfect addition to any dinner table. It’s so easy and tasty and perfect for those who love a good corn casserole.

Easy Corn Soufflé Recipe (1)

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I recall the first I made a corn soufflé years ago. I brought it to a Thanksgiving work gathering and everyone loved it. Then I lost the recipe.

It took me a while of trial and error to get it right again, but this time, it’s even better. No box ingredients and it’s easier to make as everything is made in one bowl. All you really need to do is open some cans and whisk some eggs. I’ve also played around with the sugar to get it to the exact ratio we like so it’s not too sweet but just sweet enough.

Some people call this corn pudding, creamed corn pudding, corn casserole, and so on. I call it delicious. Regardless of what you call, it belongs on your dinner table, especially this Holiday season.

Ingredients for Corn Souffle Recipe

  • Eggs and Dairy:
    • Eggs – to add richness and help in binding the mixture together.
    • Sour cream – to add a creamy texture and a bit of tang.
    • Butter – Unsalted butter that is melted works best.
  • Corn Products:
    • Whole kernel sweet corn – From a can to make it easier, just drain it first.
    • Creamed corn – to add creaminess and corn flavor.
    • Cornmeal – to give structure and texture to the souffle. I use small grain yellow cornmeal.
  • Dry Ingredients:
    • All-purpose flour – to help with the structure.
    • Sugar – for a touch of sweetness.
    • Kosher salt – to season the mixture.

How to make Corn Soufflé

First, preheat your oven to 350 degrees Fahrenheit and then gather all of your ingredients. This recipe calls for eggs, whole kernel sweet corn, creamed corn, cornmeal, sour cream, sugar, butter, all purpose flour, and salt.

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Then in a large bowl, whisk your eggs.

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Then add the remainder of your ingredients and stir until it’s combined.

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Pour it into a greased 8×8 baking dish.

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Bake in a preheated oven for 35-40 minutes or until the top is golden and a toothpick entered into the center comes out almost clean. A few crumbs may stick to the toothpick, that’s totally fine.

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Tanya’s Cooking Tips

  • ​​Use the correct size baking dish, an 8×8 casserole dish, as indicated in the recipe to ensure even cooking. Additionally, preparing the dish by greasing it well will prevent sticking and help the souffle to rise properly.
  • If you’re feeling fancy, garnish with some finely chopped herbs. I like to top it with with a little chopped green onion.You could aslo sprinkle a little parmesan cheese on the top, after cooking, for some added flavor.

Storing and Making Ahead: Tips for Preparing Your Corn Soufflé in Advance

Prepare the Batter in Advance: You can prepare the batter 1-2 days ahead of time. Mix all the ingredients according to the recipe (except the garnish), cover the mixing bowl with plastic wrap, and store it in the refrigerator.

When you’re ready to bake, give the batter a gentle stir to recombine any ingredients that may have settled, pour it into your prepared baking dish, and bake as directed.

Bake the Soufflé in Advance: You can also bake the corn casserole in advanced and reheat it. Bake the soufflé according to the recipe, allow it to cool completely, then cover it with plastic wrap or aluminum foil and store it in the refrigerator for 3-5 days.

Before serving, reheat the soufflé in a preheated oven at a low temperature (around 300°F) until warmed through.

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Storage Options

Refrigerating: Once the soufflé has cooled completely, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. Store for 3-5 days.

Freezing: Allow the soufflé to cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Label with the date, and store in the freezer for up to 3 months.

Reheating:

From the Refrigerator: Preheat your oven to 300°F. Uncover the soufflé and reheat for about 15-20 minutes, or until warmed through.

From the Freezer: It’s best to thaw the soufflé in the refrigerator overnight before reheating. Once thawed, follow the same reheating instructions as from the refrigerator.

That’s it, serve it up. The corn lovers in your family will thank you 🙂

If you’re looking for more corn recipes, try these out:

  • Cheddar and Sour Cream Corn on the Cob
  • Mexican Street Corn (Air Fryer Recipe)
  • Creamed Corn
  • Jamaican cornmeal porridge

Serving Suggestions:

This recipe pairs well with some of the following recipes as a part of a meal.

  • Creamy Baked Macaroni and Cheese
  • Southern Style Instant Pot Collard Greens
  • Southern Buttered Instant Pot Cabbage
  • Pressure Cooker Turkey Breast
  • Southern Candied Sweet Potatoes
  • Creamy Instant Pot Mashed Potatoes

Watch this video tutorial and see how I make this soufflé from start to finish.

Easy Corn Soufflé Recipe (10)

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4.30 from 17 votes

Easy Corn Soufflé

This easy and delicious corn soufflé recipe is made from scratch and is the perfect addition to your dinner table. It’s perfect for Thanksgiving dinner or any time of the year.

Course Side Dish

Cuisine American

Keyword corn casserole, corn pudding, corn souffle

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 10 people

Calories 146kcal

Author Tanya

Ingredients

  • 3 large eggs
  • 1 15.25 oz can whole kernel sweet corn drained
  • 1 15.25 oz can creamed corn
  • 1/2 cup yellow cornmeal
  • 1/3 cup all purpose flour
  • 1/3 cup sour cream
  • 3 Tablespoon sugar
  • 6 Tablespoon butter melted
  • 2 teaspoon kosher salt

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Grease a 8×8 baking dish and set aside.

  • In a large bowl, whisk the eggs. Add remaining ingredients and stir until combined.

  • Pour into baking dish and bake in preheated oven for 35-40 minutes or until the top is golden and a toothpick comes out clean.

  • Remove and top with fresh herbs if you like. Enjoy :)

Suggested Tools

Notes

  • I recommend using a 8×8 casserole for the perfect thickness of the souffle.
  • Recommended suggested herbs are chives or italian parsley, chopped finely.

Nutrition

Calories: 146kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 103mg | Potassium: 58mg | Fiber: 1g | Sugar: 4g | Vitamin A: 332IU | Calcium: 20mg | Iron: 1mg

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

This recipe post was initially posted on August 1, 2019. It has been updated with additional helpful information and suggestions.

Easy Corn Soufflé Recipe (2024)

FAQs

Is corn pudding the same as corn casserole? ›

Corn pudding and corn casserole are popular holiday sides in America. They seem similar enough to call them the same dish, but there is a key difference. The main difference between the two is texture. Corn pudding has a gelatinous consistency similar to dessert pudding; the casserole is thicker and can hold its shape.

Why is my corn casserole mushy? ›

If the corn pudding is mushy, it's likely because there was too much liquid! Make sure you drain the whole kernel corn before adding it to the mixture. If you're using frozen corn, allow it to thaw before using it to reduce the moisture.

How do you know when corn casserole is done? ›

Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until golden brown and the casserole has a slight jiggle when shaken.

Can you reheat corn souffle? ›

Microwave Oven: Place corn soufflé in a microwave safe dish, cover with paper towel and place in microwave 6-8 minutes.

Why is my corn pudding watery? ›

Wrong Liquid: If you use any liquid other than rich, thick, heavy cream, your pudding is likely to be watery. 2. Under baking: Corn pudding needs to be baked until it's set and slightly jiggly in the center. Under baking can result in a pudding that hasn't fully thickened because the eggs are not fully cooked.

Is there a difference between corn muffin and cornbread mix? ›

Cornbread is a quick bread made with cornmeal that may or may not contain sugar and is usually baked in a skillet, pan, or into sticks. Corn muffins are baked in muffin tins and contain cornmeal and generous amounts of sugar; most are more cake-like in texture.

Why does my corn muffin taste bitter? ›

That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it.

How to thicken up casserole in the oven? ›

Make a cornstarch slurry for a fast and easy thickener.

Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.

What is the difference between corn bread and corn casserole? ›

Corn casserole is a dish that mixes cornbread with whole kernel corn, sour cream, butter, and cheese, along with some creamed corn to form a new dish that has cornbread as its base.

How much sour cream is in Paula Deen's corn casserole? ›

Ingredients
  1. 1 (15 1/4 oz) can drained whole kernel corn.
  2. 1 (14 3/4 oz) can cream-style corn.
  3. 1 cup sour cream.
  4. 1/2 cup (1 stick) melted butter.
  5. 1 (8 oz) package corn muffin mix.
  6. medium shredded cheddar cheese.

Can you eat corn casserole left out overnight? ›

I don't recommend leaving your corn casserole out overnight. Room temperature is the stage where bacterial growth can occur, leading to food poisoning. To ensure the safety and quality of your corn casserole, proper storage is key.

How do you reheat corn casserole without drying it out? ›

When ready to reheat, let sit at room temperature for 30 minutes. Cover Corn Casserole with foil and bake at 350 degrees F for 15 minutes, then remove foil and bake uncovered for an additional 5-10 minutes or until heated through.

Can I make soufflé the day before? ›

Turn into soufflê dish and bake uncovered for 45 minutes or until puffed and golden brown. Do not open the oven door. Serve at once. Souffle may be made up ahead and refrigerated as long as 24 hours.

Can you eat soufflé the next day? ›

The recipe for the original souffle came from here, but if you really want to taste what my childlike imagination conjured all those years ago, I suggest you let them cool, cover with plastic wrap, and keep in the fridge overnight. The next day, top with some berries and a big plop of whipped cream.

Can you keep soufflé batter? ›

Make Ahead Instructions: You can prepare the souffle batter up to 2 days in advance (steps 1-4). Cover and refrigerate the batter in the mixing bowl or in the ramekins/dish until ready bake. Add another minute or so to the bake time if you refrigerated it for longer than 1 hour.

What is the meaning of corn pudding? ›

Sometimes called “spoonbread,” corn pudding is pretty much as simple as it sounds: bread that can be eaten with a spoon, or a savory pudding thickened with the natural starch of the corn.

Is corn souffle the same as cornbread? ›

The main difference between corn casserole and cornbread is the addition of whole corn, cream of corn, and cheese to the casserole. They do have many similar ingredients, though.

What can I substitute for one can cream style corn? ›

CREAMED CORN SUBSTITUTE

Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can't see whole corn kernels anymore but there are still corn chunks (don't to puree). Use all of it in place of canned creamed corn in this recipe.

Is cream style corn the same as cream corn? ›

Creamed corn (which is also known by other names, such as cream-style sweet corn) is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from immature pulped corn kernels scraped from the cob.

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