Skip to Content

Easy Corn Soufflé Recipe

Sharing is caring!

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

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

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. 

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

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:

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

Ingredients

  • 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 Tbsp sugar
  • 6 Tbsp butter melted
  • 2 tsp 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
Subscribe to my YouTubeSubscribe to my YouTube Channel for full length recipe videos. Click the bell icon to be notified when I upload a new video.
Tried this recipe? Share on InstagramMention @Myforkinglife or tag #myforkinglife!
Instant Pot Course for Beginners?Check out Be the Boss of Your Instant Pot Video Course !
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.
Previous
Easy Instant Pot Chicken and Potatoes
Next
Air Fryer Chicken Nuggets (Chick-fil-A Copycat)

Sharing is caring!

Recipe Rating




Kevin Mcilvaine

Thursday 26th of March 2020

We loved this. I hit a home run the first try. It is very easy to make

irene oleksiuk

Monday 25th of November 2019

Can’t wait to try this corn recipe but I have a question. Can I make this ahead and the. Reheat?

Tanya

Monday 25th of November 2019

Hi Irene. Absolutley. After baking, allow the casserole to cool on a countertop, then cover it tightly with plastic wrap pr heavy duty foil. When ready to bake, remove the casserole dish from the fridge about 30 minutes before you are ready to bake so you don't stick a cold dish in a hot oven. Preheat the oven to 350 degrees Fahrenheit and heat for about 15-20 minutes.