Easy Corn Soufflé Recipe (2024)

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.

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Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

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.

Then in a large bowl, whisk your eggs.

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

Pour it into a greased 8×8 baking dish.

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.

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.

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.

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