Easy Corn Soufflé Recipe For Home Cooks

Corn soufflé is one of those dishes that sounds fancy but is surprisingly easy to make at home. Light, fluffy, and full of sweet corn flavor, it works as a cozy side dish for holidays, potlucks, or Sunday dinners. If you’ve never tried making a soufflé, corn is the best place to start because it’s more forgiving than a classic cheese soufflé. You’ll only need a few simple ingredients and one mixing bowl to get it right.

Why Try A Corn Soufflé

Corn soufflé sits somewhere between a soft corn pudding and cornbread. It’s warm, slightly sweet, and pairs perfectly with roast chicken, ham, or barbecue. Unlike dry cornbread, it’s moist and spoonable. This is why it’s a hit during Thanksgiving or Christmas when you want something comforting that feeds a crowd.

Basic Corn Soufflé Ingredients

The beauty of this dish is how basic the grocery list is. Most ingredients are probably in your pantry or fridge.

• 1 can whole kernel corn, drained
• 1 can cream-style corn
• 1 cup sour cream
• 2 eggs
• 1/2 cup melted butter
• 1 box cornbread mix (like Jiffy)
• 1 cup shredded cheddar cheese (optional for extra richness)

You can tweak it to your taste. Some people like it a bit sweeter, others want more cheese or a pinch of jalapeño for heat.

How To Make Corn Soufflé

1. Preheat Your Oven

Set your oven to 350°F (175°C). Grease a 9×9 baking dish or a round casserole dish. Nonstick spray or a bit of butter works fine.

2. Mix It All Together

In a large bowl, crack in the eggs and beat lightly. Stir in the drained whole corn, cream corn, sour cream, melted butter, and cornbread mix. Add shredded cheese if you’re using it. Mix just until combined. Don’t overdo it or the texture can get dense.

3. Pour And Bake

Pour the mixture into your greased baking dish. Smooth out the top with a spoon. Bake for about 45 to 50 minutes. The top should be golden and the center should look set but still a little soft. Stick a toothpick in the center — it should come out mostly clean.

4. Let It Rest

After baking, let your corn soufflé sit for about five minutes. This helps it set fully and makes scooping easier.

Tips For A Better Corn Soufflé

• Use fresh or frozen corn instead of canned whole corn if you want more texture.
• Add diced jalapeños or green chilies for a spicy kick.
• Try mixing in cooked crumbled bacon for a smoky twist.
• Stir in some fresh herbs like chopped chives or parsley for color.

How To Serve Corn Soufflé

Scoop it warm straight from the dish. It’s great with roast meats, grilled chicken, or alongside green beans and salad. Some people even like it for breakfast the next day with fried eggs on top.

How To Store And Reheat

Store leftovers in the fridge in a covered dish for up to three days. To reheat, warm in the oven at 300°F until heated through. The microwave works too but the oven keeps the top from going soggy.

Can You Make Corn Soufflé Ahead

Yes, you can mix everything up and keep it in the fridge for a few hours before baking. Just give the batter a gentle stir again before you pour it into the dish. Don’t bake it too far ahead or it might lose that fluffy texture.

Corn Soufflé Or Corn Casserole?

A lot of people call this dish corn casserole too. The difference is small. Some versions are more dense and bread-like while others, like this one, are fluffier with more egg for lift. It’s not a true soufflé like the French version with whipped egg whites but the name stuck because of its puffed, airy center.

Make It For The Holidays

This corn soufflé recipe is a must for holiday spreads because it goes with everything and feeds a crowd without much effort. Double the recipe and bake it in a larger dish if you’re feeding a big group.