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Easy Corn Soufflé Recipe

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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.

corn souffle with green onions on top with spoon sticking out


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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. 

ingredients laid out for corn souffle recipe

Then in a large bowl, whisk your eggs. 

eggs being whisked in bowl with corn on the side in a strainer

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. 

baked corn souffle with green onions scattered on top

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.

corn souffle image with spoon on side with text that says easy from scratch corn casserole

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.


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:

Serving Suggestions:

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

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

corn souffle in baking dish with spoon picking it up
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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
Cook Time 40 minutes
Total Time 45 minutes
Servings 10 people
Calories 146kcal
Author Tanya


  • 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


  • 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


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


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 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 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.

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Recipe Rating


Tuesday 31st of October 2023

I haven’t made this yet, but when I saw the amount of sugar on the list of ingredients, I shivered! I realize you played around with the amount of sugar, but my question is can you leave it out altogether?

I have nothing against sugar, believe me, as I’m a sweets freak, but not in my mealtime dish, so will it make a difference in the taste?


Saturday 4th of November 2023

Hi Karen, it will make a slight difference. The sugar balances the taste of the savory, giving it a bit of a sweeter flavor. But you could leave it out if preferred.


Thursday 27th of October 2022

Hi! Could I assemble the night before and refrigerate? Bring it to room temperature and bake on Thanksgiving day? Trying to get a bit more organized this year! Thanks so much!!!


Tuesday 1st of November 2022

You and me both lol. That will work fine.


Wednesday 26th of January 2022

I only have cornmeal mix; could this be subbed for the cornmeal and flour?


Wednesday 26th of January 2022

Hi Sara, I haven't personally tested it that way but it should work just fine.


Monday 1st of February 2021

Definitely one of my new favorites! Best corn soufflé/casserole recipe I’ve ever tried. I will admit that I left the sugar out though (no sugar in cornbread for me either) - just a personal preference! I also once made it with some cheese on top. Thanks!!!

Corliss Walker

Saturday 2nd of January 2021

I made this dish on new year's 2021. My hubby and daughter loves it. They gave me compliments and theirs really count, since they are picky with my cooking. So, I will be making this again. I love the flavor that the green onion gives. I did add a cup of sugar, because we love our sweets, instead of the recipe amount. I cooked it a little longer to get the texture I was going for. I really enjoyed it and very proud of the outcome and myself.


Sunday 3rd of January 2021

Thanks Corliss, so glad you enjoyed the recipe :)