This corn souffle recipe is a flavorful blend of corn kernels, butter, eggs and creamed corn, all baked to light and fluffy perfection. A super easy side dish that’s elegant enough for the holidays, yet quick enough for a busy weeknight.
When I’m entertaining for Thanksgiving, I like to offer a variety of side dish recipes to complement the main course. Some of my favorites include homemade dinner rolls, sauteed kale, cheesy potatoes, hasselback sweet potatoes, garlic mashed potatoes and this fabulous corn souffle.
Whenever the holidays roll around, this corn souffle recipe is on our table. I love that this dish takes minutes to put together, and it always gets rave reviews from family and friends.
Enjoy this corn souffle with some of my Thanksgiving favorites like Cajun turkey, baked mac and cheese, Thanksgiving salad and smoked turkey. When you prepare your turkey make sure to use my turkey brine and research how to brine a turkey!
Table of Contents
Corn Souffle Ingredients
To make this corn souffle recipe, you will need butter, eggs, corn muffin mix, whole kernel corn, creamed corn, sour cream, granulated sugar and kosher salt. Feel free to add fresh parsley as an optional garnish. Check the recipe card below for amounts and details.
- Corn Muffin Mix: Use a boxed muffin mix from the grocery store. I use Jiffy corn muffin mix.
- Whole Kernel Corn: You need a 15 ounce can of whole corn kernels. Drain the liquid from the can by pouring the corn and liquid into a colander or sieve.
- Creamed Corn: You want a 14.75 ounce can of creamed corn or cream style corn. This is corn kernels mixed with water, sugar, salt and corn starch. Do not drain this can.
How Do You Make Corn Souffle?
When you make this corn souffle, first preheat your oven and coat a baking dish or casserole dish with cooking spray. Place the melted butter, eggs, muffin mix, corn, creamed corn, sour cream, sugar and salt in a large bowl. Mix everything together until a thick batter forms. Pour the mixture into the baking dish in an even layer. Bake until the top is golden brown. Let it cool for a few minutes, then add a little parsley on top if you like, and serve.
Tips For The Perfect Souffle
- Feel free to use fresh or frozen corn instead of canned if you prefer. You will need a total of 1 3/4 cups of corn kernels.
- Stir your batter until it is just combined. You don’t want to crush the corn kernels as you stir.
- If you’re looking to reduce the calories in this corn casserole, you can use light sour cream and reduce the amount of butter by 2 tablespoons.
- You can serve this corn souffle with a spoon or cut out squares of souffle with a knife.
- This dish is best served fresh from the oven. If you need to reheat it, cut it into slices and microwave until warm. You can also reheat the entire pan, covered at 325 degrees F until warmed through.
- This corn soufflé can be assembled up to 24 hours before you plan to bake it. Simply mix all the ingredients together, then cover your baking dish with foil and refrigerate until you’re ready to cook. You may need to add a few more minutes to the baking time to compensate for starting with a cold casserole.
Quick Tip
Leftovers will stay fresh in an airtight container in the refrigerator for up to 4 days.
Recipe FAQs
This dish is a great candidate for the freezer. Cover the baked dish tightly with foil, and freeze for up to 2 months. You can thaw the souffle in the refrigerator overnight, or bake directly from frozen. Regardless of how you choose to bake it, be sure to keep the dish covered so that it does not dry out in the oven.
Corn souffle is also known by other names including corn pudding, corn casserole or cornbread casserole.
Corn souffle is a classic dish for the holidays, and is often paired with main course options such as dry brined turkey, smoked prime rib or crock pot ham.
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Flavor Variations
I love this corn souffle as-is, but you can add other flavors to the mix to customize the corn pudding to your tastes.
- Mexican: Add a 4 ounce can of diced green chiles, 1/2 teaspoon chili powder and 1 cup of shredded cheddar cheese.
- Bacon: Add 3/4 cup cooked crumbled bacon to the batter, then bake as directed.
- Sweet: Increase the amount of sugar to 1/4 tablespoons for a more dessert-like souffle, and omit the parsley.
- Spicy: Add 1 cup of shredded pepper jack cheese, 2 tablespoons chopped cilantro and 1/4 cup diced pickled jalapenos to the batter.
- Veggie: Stir in 1 cup of cooked vegetables such as bell peppers, onions or zucchini, and omit the sugar.
- Mini: Try a handheld version of this dish that bakes up like a muffin with my mini cornbread pudding!
This corn souffle is a must-make recipe, my family requests it all the time and I’m always happy to oblige!
More Great Side Dishes
Cheesy Pull Apart Bread
25 mins
Roasted Root Vegetables
55 mins
Creamed Corn Recipe
35 mins
Candied Sweet Potatoes
55 mins
Green Beans with Bacon
25 mins
Corn Souffle Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Corn Souffle
Ingredients
- 1/2 cup butter melted
- 2 eggs
- 8 1/2 ounce box corn muffin mix such as Jiffy
- 15 ounce can corn kernels drained
- 14 3/4 ounce can creamed corn do not drain
- 1 cup sour cream can use light
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- cooking spray
- 2 teaspoons chopped parsley optional
Instructions
- Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.
- Place the butter, eggs, cornbread mix, corn kernels, creamed corn, sour cream, sugar and salt in a large bowl. Stir until just combined.
- Spread the batter evenly into the prepared pan.
- Bake for 45 minutes or until top is lightly browned.
- Let cool 5 minutes. Sprinkle with parsley if desired, then serve.
Notes
- This dish is best served fresh from the oven. If you need to reheat it, cut it into slices and microwave until warm. You can also reheat the entire pan, covered at 325 degrees F until warmed through.
- Feel free to use fresh or frozen corn instead of canned if you prefer. You will need a total of 1 3/4 cups of corn kernels.
Delicious, but definitely more of a cornbread then a softer soufflé
Can I make it ahead but not bake full 45 minutes and finish te cooking once I get to my Daughter-in-law and finish cooking there?
That’s fine! I’d bake it almost all the way through though the first time.
We love this recipe!. I was hoping to do more prep before Thanksgiving this year. Would you suggest to make now, freeze and cook the day of? Would it be better to cook from frozen or defrost overnight in fridge? Thank you!
Thanks so much, I was able to make this recipe and it turned out so light and delicious.
This recipe turned out so great! I can’t wait to try the variations you suggested.
Looks delicious! Can’t wait to try this one.
This recipe is fantastic!
This corn souffle recipe is awesome! It is perfect for the fall/autumn.
The best fall side dish recipe! Sounds so delicious!
There is so much corn flavor in this souffle and I love it! Perfect for Thanksgiving.
Yum! This looks so delicious and scrumptious! Can’t wait to make this recipe!
Absolute favorite side dish, so tasty! Very easy to make too
This sounds wonderful and texture looks perfect! Definitely will make this soon, thank you!
This corn souffle looks incredibly delicious!
Thank you so much for sharing! I love all your stuff and this looks so tasty!