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.
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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. 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.
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!!!
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 :)
Saturday 21st of November 2020
Can I double this for a 9x13 pan?
Sunday 22nd of November 2020
Hi Jen, I haven't doubled it yet but I'm sure it would work. You just may need to adjust the bake times. I'd start checking with a toothpick about 5 minutes early just to make sure it doesn't overbake.