Corn soufflé recipe is the kind of dish that brings both elegance and comfort to the table. Whether you serve it as a cozy side dish at a holiday meal or enjoy it as a main for a light lunch, this creamy, cheesy, custard-like casserole delivers rich flavor and irresistible texture.
In this article, you’ll learn everything about corn soufflé — from its classic roots to new variations, baking tips, serving ideas, and more.
Why You Will Love This Recipe
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Light and Creamy Texture: Corn soufflé is airy like a cloud with the richness of cheese and cream.
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Simple to Make: Despite its fancy name, it uses pantry staples and only a few steps.
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Crowd-Pleaser: A hit at potlucks, family dinners, and holiday gatherings.
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Versatile Dish: It can be dressed up with herbs, cheese, or vegetables — or kept simple and classic.
What Is Corn Soufflé?
Corn soufflé is a baked dish made primarily with corn, eggs, milk or cream, and often cheese or sour cream. While inspired by French soufflés, this version is more like a cross between cornbread and custard — rich, moist, and slightly sweet.
Sometimes referred to as corn pudding or corn casserole, this American-style soufflé has become a Southern favorite and a holiday table staple.
Ingredients You’ll Need
Here’s what goes into a basic corn soufflé:
Basic Ingredients
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1 can whole kernel corn (drained)
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1 can creamed corn
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1 cup sour cream
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1/2 cup unsalted butter (melted)
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1 box corn muffin mix (such as Jiffy)
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2 large eggs
Optional Add-Ins
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1 cup shredded cheddar cheese
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1/4 tsp ground black pepper
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1/2 tsp salt
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1/4 tsp garlic powder
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Chopped fresh herbs (chives, thyme, or parsley)
You can also substitute Greek yogurt for sour cream or use heavy cream in place of melted butter for an ultra-luxurious result.
Timing & Servings
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Prep Time: 10 minutes
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Cook Time: 45–50 minutes
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Total Time: About 1 hour
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Servings: 8
Step-by-Step Instructions for Corn Soufflé Recipe
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or medium casserole dish with butter or nonstick spray.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the eggs, sour cream, and melted butter until smooth.
Step 3: Add Corn and Muffin Mix
Add the drained whole corn, creamed corn, and corn muffin mix to the wet ingredients. Stir to combine until fully mixed.
Step 4: Optional Cheese and Seasoning
Fold in shredded cheese, black pepper, and any herbs or spices you want to include.
Step 5: Pour and Bake
Pour the batter into your prepared baking dish. Smooth out the top with a spatula. Bake for 45–50 minutes, or until the top is golden and the center is set but slightly jiggly.
Step 6: Cool Slightly and Serve
Let the soufflé cool for 5–10 minutes before serving. This will help it set and make it easier to slice.
Tips for Success
Don’t Overmix the Batter
Gently fold the ingredients to avoid deflating the batter. Overmixing can make the soufflé dense.
Let It Rest Before Serving
Corn soufflé firms up slightly as it cools. A short resting time will give you cleaner slices and better texture.
Use Room Temperature Ingredients
Eggs and sour cream at room temperature will blend more smoothly and ensure even baking.
Variations to Try
Cheesy Jalapeño Corn Soufflé
Add chopped jalapeños and pepper jack cheese for a spicy kick.
Sweet Corn Soufflé
Increase sugar to 1–2 tablespoons and leave out the cheese for a dessert-style soufflé. Serve with honey butter or maple syrup.
Bacon and Scallion Corn Soufflé
Add 1/2 cup cooked, crumbled bacon and chopped green onions for a savory, smoky twist.
Gluten-Free Corn Soufflé
Use a gluten-free corn muffin mix or make your own from cornmeal, flour blend, and baking powder.
What to Serve with Corn Soufflé
Corn soufflé pairs wonderfully with both meat and vegetable dishes. Here are a few serving ideas:
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Roast chicken or turkey
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Grilled steak or pork chops
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Collard greens or sautéed spinach
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Fresh green salad
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Black beans or chili
It also works well as part of a brunch spread alongside eggs, biscuits, and fruit.
Make-Ahead and Reheating
Can You Make Corn Soufflé Ahead of Time?
Yes! You can prepare the batter ahead and refrigerate it (covered) for up to 24 hours before baking. Alternatively, bake it fully and reheat when ready to serve.
How to Reheat Corn Soufflé
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Oven: Cover with foil and warm at 300°F for 15–20 minutes.
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Microwave: Heat individual slices for 1–2 minutes.
Storage Tips
Refrigerator
Store leftovers in an airtight container for up to 4 days in the refrigerator.
Freezer
You can freeze baked corn soufflé. Wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Nutritional Overview (Per Serving)
Approximate values based on a classic recipe with cheese:
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Calories: 280
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Protein: 6g
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Fat: 18g
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Carbohydrates: 25g
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Sugar: 5g
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Fiber: 2g
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Sodium: 400mg
Values will vary depending on cheese, butter, or optional mix-ins.
FAQs
Can I make corn soufflé without eggs?
Eggs help provide structure and lift. If needed, you can try egg substitutes like flaxseed meal or commercial egg replacers, but the texture will differ.
Is corn soufflé the same as corn pudding?
They’re very similar. Corn pudding tends to be softer and more custard-like, while corn soufflé may include a leavening element like muffin mix for more structure.
Can I use fresh or frozen corn?
Yes! Substitute equal amounts of fresh or thawed frozen corn for canned whole corn. Keep the creamed corn for moisture and texture.
What’s the best cheese to use?
Cheddar is a classic, but feel free to try Gruyère, Monterey Jack, or even a bit of goat cheese for depth.
Conclusion
Corn soufflé is the perfect blend of rich, creamy, and fluffy — a dish that fits just as well at a festive holiday dinner as it does on a weeknight table. It’s easy to customize with your favorite ingredients, simple enough for beginners, and satisfying enough to steal the show.
Whether you’re making it from scratch with pantry staples or elevating it with gourmet mix-ins, this timeless comfort food never disappoints.