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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4.34 from 18 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

How to know when corn casserole is done? ›

You can tell your corn casserole is done when it's lightly brown on top and the center is set and doesn't jiggle. *Once it's done, I like to turn my oven off and crack open the oven door and leave it in there for about 5 to 7 more minutes.

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.

Does corn casserole need to be refrigerated? ›

DOES sweet CORN CASSEROLE NEED TO BE REFRIGERATED? This cream Corn Casserole recipe is so moist, the leftovers stay perfectly tender for days! To store, let casserole cool to room temperature, cover a couple times in plastic wrap or transfer to an airtight container. Store in the refrigerator for 5-7 days.

Which is better, corn pudding or corn casserole? ›

However, as the name suggests, corn pudding has a slightly looser texture than corn casserole. Corn casserole is like a moist and creamy version of cornbread, but it's still sturdy enough to hold its shape. Corn pudding, on the other, is even more moist and has more of a fall-apart texture.

How do you know when a casserole is done? ›

Poking a casserole with a toothpick or a fork to see if it comes out clean is a helpful way to know what's happening in the center. Shaking the pan will also tell you if everything is cooked and set.

How long does it take for corn to finish cooking? ›

4. How long to boil corn on the cob? Boil the corn until the kernels turn bright yellow and are crisp tender, 4 to 5 minutes. Carefully remove from the water with tongs to a serving platter and serve warm.

Can you overcook a soufflé? ›

Underbake and you'll have a soupy mess. Overbake and a once beautifully majestic souffle will collapse.

Can you put a soufflé back in the oven? ›

If the soufflé still jiggles and moves freely in the center when you touch it, it's done, if you like softly-cooked soufflés. If not, put it back in the oven for another 5 minutes.

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.

How long can cooked corn sit out at room temperature? ›

TWO HOURS is the MAXIMUM time perishable foods should be at room temperature (ONE HOUR at temperatures 90 degrees F and higher). This INCLUDES the time they're on the table during your meal. Just ONE bacterium, doubling every 20 minutes, can grow to over 2,097,152 bacteria in 7 hours!

Why is my corn casserole runny? ›

If you don't have corn muffin mix, you can follow this cornbread substitute! Why is my corn casserole runny? If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels.

Can you make Paula Deen's corn casserole in advance? ›

Yes you can make this up to 2 days in advance before baking.

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.

Should you cook canned corn? ›

Canned corn is fully cooked, so it is safe to eat without further cooking. Canned vegetables are great to keep on hand. Look for “low sodium” or “no salt added” on the label, or rinse canned vegetables to reduce their sodium (salt) content.

Why is canned corn so good? ›

According to Healthfully, canned corn is rich in protein, vitamin C, and fiber that supports a healthy digestive tract. Canned corn is shelf-stable, meaning that when sealed, it remains edible for quite a while. Ovenvia says that canned corn remains good for three to five years, and Still Tasty agrees.

Why is my corn casserole runny in the middle? ›

Too much moisture from things like yogurt or canned corn can make it runny. Make sure to measure your ingredients accurately. 3. Cooling Time: After taking it out of the oven, give your casserole some time to cool.

How can you tell if cornbread is done? ›

Spread the thick batter in your prepared pan, and bake the cornbread for 20 to 25 minutes, checking it at 20 minutes. When done, the edges will be lightly browned and just beginning to pull away from the pan. A toothpick or paring knife inserted into the center should come out clean.

How do you know when canned corn is cooked? ›

Canned corn is fully cooked, so it is safe to eat without further cooking. Canned vegetables are great to keep on hand. Look for “low sodium” or “no salt added” on the label, or rinse canned vegetables to reduce their sodium (salt) content.

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