Corn Souffle – A classic corn pudding filled with creamy, buttery goodness. Incredibly savory with the perfect amount of sweetness. Such a special treat for corn lovers and the ideal side dish for all occasions. And it can double as a dessert!
Thanksgiving is just around the corner. And corn souffle is a classic casserole that invariably makes its way to the table. It’s somewhere between cornbread and creamy golden corn casserole.
This corn souffle delivers every time, with or without a special occasion. I often make it at home because I don’t have the patience to wait for the holidays. LOL. Luckily, canned corn is very accessible and affordable. Whew!
Easy Corn Casserole
Whether you call it corn souffle, corn pudding, scalloped corn, or corn casserole, it’s downright delicious. With nothing to chop or prep, you just mix all the ingredients together, pour it into the baking dish, and bake it. Talk about super easy!
Recipe Ingredients
- Dairy – Cream, sour cream, and butter make your casserole irresistibly moist and creamy for soul-satisfying goodness.
- Eggs – These guys bind the ingredients together, contribute to a light and fluffy casserole, and add richness to your souffle.
- Corn – I suggest using canned corn to save you all the hassle. It’s easier and equally delicious as fresh corn. However, fresh corn is incredible if you have it.
- Dry Ingredients – Flour, cornmeal, and a leavening agent give structure to your corn casserole. Yes, you can replace the flour with your go-to gluten-free all-purpose flour mix.
How to Make Corn Souffle
Make the Batter
- Combine – In a large mixing bowl, beat heavy cream and eggs for about a minute. Then add sour cream and continue mixing till it’s fully combined, about one more minute. (Photos 1-2)
- Remaining Ingredients – Next, add corn, creamed corn, flour, cornmeal, sugar, baking powder, and salt and mix until thoroughly combined. Add the melted butter and vanilla, and gently fold just combined. (Photos 3-5)
Bake the Casserole
- Bake – Transfer the batter to the prepared baking dish, smooth over the top, and cover with foil. Bake for 35-40 minutes, then uncover and bake for ten more minutes or until a toothpick inserted into the center comes out clean, and the top is slightly brown. (Photo 6)
- Serve – Allow to cool slightly for about 5 minutes, sprinkle with parsley if desired, serve and enjoy!
Recipe Variations
- Corn – You can always use fresh or frozen corn instead of canned corn. Blitz half of it in a blender for more creaminess.
- Jiffy Corn Muffin Mix – Take an easier route by replacing the flour, cornmeal, baking powder, sugar, and salt with ⅞ cup of store-bought corn muffin mix.
- Savory Corn Souffle – Elevate your dish by omitting the vanilla extract and adding bacon, onion, chives, and black pepper to your corn souffle batter, and get ready to be wowed. You can also add a splash of hot sauce for a rebellious finish.
- Cheesy Corn Casserole – Add a ¼ cup of shredded cheddar cheese for the win, baby! It makes everything taste triple times better. Oh yes!
Tips and Tricks
- Bring the dairy and eggs to room temperature before starting. That ensures the souffle cooks evenly.
- Do not overbake. The top should be slightly brown and jiggly in the center yet firm to the touch, but not wet. The residual heat will finish cooking it.
Make-Ahead Instructions
This corn souffle freezes well, so you can definitely make it ahead. Simply bake it as instructed, let it cool, wrap it with foil or cling wrap, and store it in the fridge or freezer. You can reheat it in the oven or microwave when ready to serve.
Serving and Storage Instructions
Store corn casserole in the baking dish covered with plastic wrap to prevent drying. It will last in the fridge for four days or freezer for two months.
Reheat the creamed corn souffle in the oven for 10 minutes at 350°F/177℃. Or you can microwave individual servings.
FAQs
Canned corn is more convenient, just as nutritious, more economical, and has a longer shelf life. But let’s face it; fresh tastes better, and there’s nothing like fresh corn on the cob to celebrate summer. And having to cut the corn off the cob is so worth it.
Generally, you want to cover the corn souffle before baking to prevent the moisture from escaping and guarantee even cooking.
Yes. Drain and rinse your corn before using it in this recipe. That way, you don’t have to worry about excess moisture.
What to Serve With Corn Souffle
Corn souffle is hands down one of the best holiday side dishes, alongside sweet potato casserole and roast garlic mashed potatoes. It’s light and fluffy with a smooth texture and comforting flavor, making it the perfect side dish for smoked ham and smoked turkey.
More Soul-Satisfying Corn Recipes to Try
Conclusion
Creamy, decadent corn souffle is incredibly easy to make and super tasty. This elegant dish is ideal for special occasions and simple enough for everyday dinners. Does your family have their go-to corn casserole recipe? Let me know in the comments.
Watch How to Make It
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Corn Souffle
Ingredients
- ½ cup heavy cream
- 2 eggs, beaten
- 1 cup sour cream
- 1 15-ounce can whole kernel corn, drained
- 1 15-ounce can cream-style corn
- ¼ cup all-purpose flour
- ½ cup cornmeal, finely ground
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 stick butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉/177℃ and spray a 3-quart baking dish with nonstick spray.
- In a large mixing bowl, beat heavy cream and eggs for about a minute. Add sour cream and continue mixing till it's thoroughly combined, about a minute longer.
- Next, add both cans of corn, flour, cornmeal, sugar, baking powder, and salt and mix until thoroughly combined. Add in melted butter and vanilla and gently fold just combined.
- Transfer the batter to the prepared baking dish, smooth over the top, and cover with foil. Bake for 35-40 minutes, then uncover and bake for 10 minutes more or until a toothpick inserted into the center comes out clean and the top is slightly brown.
- Allow to cool slightly (about 5 minutes), sprinkle with parsley if desired, serve, and enjoy!
Tips & Notes:
- Bring the dairy and eggs to room temperature before starting. That ensures the souffle cooks evenly.
- Do not overbake. The top should be slightly brown and jiggly in the center yet firm to the touch, but not wet. The residual heat will finish cooking it.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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