Easy Corn Soufflé Recipe (2024)

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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.

Easy Corn Soufflé Recipe (1)

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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. No box 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.

Ingredients for Corn Souffle Recipe

  • Eggs and Dairy:
    • Eggs – to add richness and help in binding the mixture together.
    • Sour cream – to add a creamy texture and a bit of tang.
    • Butter – Unsalted butter that is melted works best.
  • Corn Products:
    • Whole kernel sweet corn – From a can to make it easier, just drain it first.
    • Creamed corn – to add creaminess and corn flavor.
    • Cornmeal – to give structure and texture to the souffle. I use small grain yellow cornmeal.
  • Dry Ingredients:
    • All-purpose flour – to help with the structure.
    • Sugar – for a touch of sweetness.
    • Kosher salt – to season the mixture.

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.

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Then in a large bowl, whisk your eggs.

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Then add the remainder of your ingredients and stir until it’s combined.

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Pour it into a greased 8×8 baking dish.

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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.

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Tanya’s Cooking Tips

  • ​​Use the correct size baking dish, an 8×8 casserole dish, as indicated in the recipe to ensure even cooking. Additionally, preparing the dish by greasing it well will prevent sticking and help the souffle to rise properly.
  • If you’re feeling fancy, garnish with some finely chopped herbs. I like to top it with with a little chopped green onion.You could aslo sprinkle a little parmesan cheese on the top, after cooking, for some added flavor.

Storing and Making Ahead: Tips for Preparing Your Corn Soufflé in Advance

Prepare the Batter in Advance: You can prepare the batter 1-2 days ahead of time. Mix all the ingredients according to the recipe (except the garnish), cover the mixing bowl with plastic wrap, and store it in the refrigerator.

When you’re ready to bake, give the batter a gentle stir to recombine any ingredients that may have settled, pour it into your prepared baking dish, and bake as directed.

Bake the Soufflé in Advance: You can also bake the corn casserole in advanced and reheat it. Bake the soufflé according to the recipe, allow it to cool completely, then cover it with plastic wrap or aluminum foil and store it in the refrigerator for 3-5 days.

Before serving, reheat the soufflé in a preheated oven at a low temperature (around 300°F) until warmed through.

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Storage Options

Refrigerating: Once the soufflé has cooled completely, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. Store for 3-5 days.

Freezing: Allow the soufflé to cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Label with the date, and store in the freezer for up to 3 months.


From the Refrigerator: Preheat your oven to 300°F. Uncover the soufflé and reheat for about 15-20 minutes, or until warmed through.

From the Freezer: It’s best to thaw the soufflé in the refrigerator overnight before reheating. Once thawed, follow the same reheating instructions as from the refrigerator.

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:

  • Cheddar and Sour Cream Corn on the Cob
  • Mexican Street Corn (Air Fryer Recipe)
  • Creamed Corn
  • Jamaican cornmeal porridge

Serving Suggestions:

This recipe pairs well with some of the following recipes as a part of a meal.

  • 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

Watch this video tutorial and see how I make this soufflé from start to finish.

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4.30 from 17 votes

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 minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 10 people

Calories 146kcal

Author Tanya


  • 3 large eggs
  • 1 15.25 oz can whole kernel sweet corn drained
  • 1 15.25 oz can creamed corn
  • 1/2 cup yellow 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 :)

Suggested Tools


  • I recommend using a 8×8 casserole for the perfect thickness of the souffle.
  • Recommended suggested herbs are chives or italian parsley, chopped finely.


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

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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 circ*mstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

This recipe post was initially posted on August 1, 2019. It has been updated with additional helpful information and suggestions.

Easy Corn Soufflé Recipe (2024)


Why is my corn casserole mushy? ›

My corn pudding casserole is mushy; what did I do wrong? If the corn pudding is mushy, it's likely because there was too much liquid! Make sure you drain the whole kernel corn before adding it to the mixture. If you're using frozen corn, allow it to thaw before using it to reduce the moisture.

Is corn casserole the same as corn pudding? ›

The main difference between the two is texture. Corn pudding has a gelatinous consistency similar to dessert pudding; the casserole is thicker and can hold its shape. Despite the textural difference between corn casserole and pudding, the ingredients are similar.

Can you reheat corn souffle? ›

Microwave Oven: Place corn soufflé in a microwave safe dish, cover with paper towel and place in microwave 6-8 minutes.

How do you know when corn casserole is done? ›

A finished casserole with be slightly brown. And when corn casserole is done, it should not jiggle when moved. The lack of a jiggle is a sign that the center is set, but the casserole will still be moist on the inside, per Taste of Home.

How do you make a casserole not soggy? ›

One option is to par-cook watery vegetables such as onions, mushrooms, and squash before tossing them into your baking dish. Cook them just long enough to release excess moisture, drain, and continue assembling your casserole as you normally would. Another option is to sweat vegetables.

Does cooking corn longer make it softer? ›

Yes, you can boil corn too long. If you leave the cobs in boiling water for too long, the corn's starch content will absorb too much water and its pectin will dissolve, yielding kernels with a soggy texture.

What's the difference between a souffle and a casserole? ›

The main difference between a souffle and a casserole is that souffles tend to have a lighter texture and are leavened by egg whites. For this particular dish, the difference between a sweet potato casserole and a souffle is in the texture of the potatoes.

Can I substitute frozen corn for canned corn in corn casserole? ›

Canned corn is generally less sweet than really good sweet corn. If you are using unsalted butter add 1 teaspoon of salt. You can substitute plain yogurt for the sour cream. You can substitute 1 ½ cups defrosted frozen corn for the canned corn.

What is the difference between corn casserole and corn souffle? ›

This Corn Soufflé recipe tastes just like the traditional corn casserole but with better flavor, a fluffier texture, and it's even a tad bit healthier for you! It couldn't be easier to make, too, by simply mixing together some cream of corn, sweet kernel corn, Jiffy corn muffin mix, and shredded cheese.

Can you overcook a soufflé? ›

Underbake and you'll have a soupy mess. Overbake and a once beautifully majestic souffle will collapse.

What happens if you overcook a soufflé? ›

Soufflés that collapse quickly and easily are too dry. This happens when they are baked for too long and overcook.

Can I make soufflé the day before? ›

Serve at once. Souffle may be made up ahead and refrigerated as long as 24 hours.

Does Paula Deen's corn casserole have eggs in it? ›

In a large mixing bowl, combine the whole kernel corn, cream style corn, unsalted melted butter, eggs, sour cream, Jiffy corn muffin mix and 1-½ cups of the shredded cheese. Mix these Paula Deen Corn Casserole ingredients together well and then pour the mixture into your prepared pan.

Can you double Paula Deen corn casserole? ›

The Deen Team

When I double it, I use a 9x13 casserole dish. It gets VERY full, and takes more than twice as long to bake. However, when it was slightly under-baked, it was a delicious corn pudding consistency!

How do you fix mushy corn? ›

  1. Overcooked and mushy canned corn can be salvaged by using it in recipes where the texture is less important, such as corn chowder, corn pudding, or cornbread. ...
  2. If the canned corn has been properly stored and cooked to the appropriate temperature (165°F or 74°C), it should be safe to eat.
Feb 16, 2023

Why does my corn taste mushy? ›

If your corn on the cob is “soft and mushy” you are overcooking it. Fresh sweet corn that is recently picked (no other kind will do) should be boiled for 2 minutes, 3 minutes top.

Is overcooked corn mushy? ›

Plus, over-boiling corn can make it mushy and not-so appetizing.

Why is my corn pudding soupy? ›

If your corn pudding is runny, try adding a little extra cornstarch. If you don't have any cornstarch on hand, you can substitute it with flour or arrowroot powder.


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