Bake this easy, sweet, and savory dish for breakfast, lunch, or dinner.
A while ago, I worked at a local farm. They have the best fresh corn I’ve ever tried, but now that the season has ended, my family and I are stocking up on canned corn. Even though corn is no longer in season locally, we’re blessed to get it all year round. That way, we can bake some mouthwatering corn-based treats like this one for the holidays! This soufflé transforms the sweet yellow corn we all know and love into a fluffy, baked masterpiece.
At first glance, corn soufflé looks a lot like cornbread, but instead of using cornmeal for a finer texture, it uses whole corn kernels and creamed corn, which offer a hearty, toothsome texture. With a lightly crisp golden top, each fluffy bite of this corn soufflé is satisfying and comforting. In fact, this is one of my favorite comfort food recipes to make for my family because it serves up to eight people. Whether it’s a private brunch or decadent holiday dinner, corn soufflé has a special place on your dining table.
Corn soufflé vs. traditional soufflé
Traditionally, a soufflé is a delicate French dish made light and puffed up by whipping egg whites and gently folding them into a mixture of white sauce and egg yolks. While this recipe doesn’t include that, it does call for the egg to be lightly beaten, which yields a rich and fluffy texture. In this corn soufflé, we use a casserole dish, whereas traditional soufflés bake in special soufflé dishes with high sides or ramekins when made in individual portions. Soufflés need to be served soon after baking, as they can quickly deflate. These preparation methods yield very different results. Generally speaking, a traditional soufflé demands some skill and attention to get just right. Our soufflé, however, is very easy to make!
How do I store leftovers?
Make sure your leftover corn soufflé has cooled to room temperature, and then transfer it to an airtight container. Refrigerate for 3-4 days or freeze in a freezer-safe container for up to 3 months. You can thaw it in the fridge overnight before reheating it in the oven at 300°F for 10-15 minutes until it’s completely warm.
Similar recipes to try
Want a sweet and savory oven-baked dish without as many carbs? Check out Southern Keto Cornbread Dressing—a low-carb spin on an American classic. Personally, I like to enrich the whole cornbread experience by crafting some Keto Buttermilk Cornbread, which goes great with almost any kind of meal. On the other hand, if you’re craving some sweetness with a hint of smoky, try Maple-Bacon Cornbread Muffins.
Corn Soufflé Recipe
Ingredients
- 1 can whole kernel corn (15 ounces) drained
- 1 can cream-style corn (15 ounces)
- Kosher salt to taste
- 1 egg lightly beaten
- 4 tablespoons butter melted
- 2 tablespoons granulated sugar
- 1 cup sour cream
- 1 box corn muffin mix (8 1/2 ounces)
- Fresh parsley chopped (for garnish, optional)
Instructions
- Preheat your oven to 350°F and lightly butter a 2-quart or 2 1/2-quart casserole dish with high sides.
- In a bowl, mix the whole kernel corn, cream-style corn, salt, beaten egg, melted butter, sugar, sour cream, and corn muffin mix until just combined.
- Pour the mixture into the prepared dish and bake for 45-55 minutes, or until the soufflé is set but still moist. Baking time may vary depending on the shape of the dish. If using, garnish with chopped parsley.
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