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.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
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. All scratch 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.
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.
If you’re feeling fancy, top with some finely chopped herbs. I like to top it with with a little chopped green onion.
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:
Looking for more Holiday Sides and Recipes? Try these out:
- 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
Easy Corn Soufflé
- 3 large eggs
- 1 15.25 oz can whole kernel sweet corn drained
- 1 15.25 oz can creamed corn
- 1/2 cup 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 🙂
- I recommend using a 8×8 casserole for the perfect thickness of the souffle.
- Recommended suggested herbs are chives or italian parsley, chopped finely.