Corn Souffle Recipe
Whisking the eggs well before mixing incorporates enough air to give the casserole a light, souffle-like rise, while a combination of creamed corn and whole kernel corn gives both a smooth custard base and pockets of texture. Sour cream adds tang and keeps the crumb moist instead of dense.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Servings
- 8
Ingredients
- 1/2 cup unsalted butter, melted
- 4 large large eggs
- 1 cup sour cream
- 1 can (15 oz) creamed corn, canned
- 1 can (15 oz), drained whole kernel corn, drained
- 1 box (8.5 oz) yellow cornbread mix (such as Jiffy)
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 cup sharp cheddar cheese, shredded (optional)
Nutrition per serving
- Calories
- 456
- Protein
- 10g
- Carbs
- 43g
- Fat
- 28g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or nonstick spray.
- 2In a large bowl, whisk the eggs vigorously until they lighten in color and turn slightly frothy, about 1 minute.
- 3Whisk in the melted butter and sour cream until the mixture is smooth and no streaks remain.
- 4Stir in the creamed corn, drained whole kernel corn, cornbread mix, sugar, and salt, mixing just until combined; a few small lumps from the dry mix are fine.
- 5Pour the batter into the prepared dish and smooth the top with a spatula.
- 6Bake for 45-55 minutes, until the top is deep golden brown and the center is set but still slightly jiggly, like a baked custard.
- 7Let the souffle rest for 10 minutes before serving. It will deflate slightly as it cools, which is normal.
Tips & variations
- Stir 1 cup shredded sharp cheddar into the batter, or sprinkle it over the top for the last 10 minutes of baking, for a cheesier version.
- Add 1 small diced jalapeno or 2 tablespoons diced pickled jalapenos for a spicy kick.
- Crumble in 4 slices of cooked, crumbled bacon for a smokier, savory version.
- Fresh corn kernels cut from about 3 ears can replace the canned whole kernel corn when corn is in season; there's no need to cook it first.
- To skip boxed mix, substitute 1/2 cup cornmeal, 1/2 cup all-purpose flour, and 2 teaspoons baking powder for the cornbread mix.
Storage & reheating
Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, or cover the dish and reheat in a 325°F oven for 15-20 minutes to keep the edges from drying out. To freeze, cool completely, wrap tightly, and freeze up to 2 months; thaw overnight in the fridge before reheating.
Tips from the Tulo kitchen
- Letting the eggs sit at room temperature for about 10 minutes before whisking helps them whip up lighter than eggs straight from the fridge.
- Draining the canned whole kernel corn well, even patting it dry with a paper towel, keeps the souffle from turning watery in the center.
FAQ
Why did my corn souffle sink after baking?
A small dip in the center as it cools is normal; this is an egg-custard casserole, not a true whipped-egg-white souffle, so some settling is expected. A big collapse usually means it was pulled from the oven before the center had fully set.
Can I use fresh corn instead of canned?
Yes, kernels cut from about 3 ears of corn can replace the canned whole kernel corn. Keep the canned creamed corn as written, since fresh corn won't replicate that smooth, thickened base on its own.
Can I make corn souffle ahead of time?
Yes. Mix the batter up to a day ahead, cover, and refrigerate, then bake straight from the fridge, adding 5-10 minutes to the bake time since it's starting cold.
Is corn souffle the same as corn pudding?
They're essentially the same dish under two names. "Souffle" here describes the fluffy, custardy texture from whisking whole eggs, not a technical French souffle leavened purely by whipped egg whites.