This corn soufflé recipe is the kind of dish I love bringing to the table when I want something that feels comforting yet a little special. I enjoy how it comes out soft, creamy, and lightly sweet with a custard-like center that pairs beautifully with many meals or even stands on its own for a light lunch.
Why You’ll Love This Recipe
I like this recipe because it delivers a light and creamy texture without being complicated. I appreciate how simple it is to prepare using everyday pantry ingredients, yet it still feels impressive enough for gatherings. I also enjoy how flexible it is, since I can keep it classic or customize it with cheese, herbs, or spices depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) creamed corn
1 cup sour cream
1/2 cup unsalted butter, melted
1 box (8.5 oz) corn muffin mix
2 large eggs
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
Directions
I start by preheating my oven to 350°F (175°C) and lightly greasing a 9×9-inch baking dish. In a large bowl, I whisk the eggs, sour cream, and melted butter until the mixture looks smooth and well combined.
I then stir in the drained whole corn, creamed corn, and corn muffin mix, mixing just until everything comes together. After that, I fold in the shredded cheese, salt, black pepper, and garlic powder.
Once the batter is ready, I pour it into the prepared baking dish and smooth the top. I bake it for 45 to 50 minutes, until the top turns golden and the center is set but still slightly soft. I let it rest for about 5 to 10 minutes before serving so it firms up nicely.
Servings And Timing
This recipe makes about 8 servings.
Prep time is around 10 minutes.
Bake time is 45 to 50 minutes.
Total time is approximately 1 hour.
Variations
When I want a spicy version, I add chopped jalapeños and swap the cheddar for pepper jack cheese. For a sweeter take, I leave out the cheese and stir in 1 to 2 tablespoons of sugar. If I need a gluten-free option, I use a gluten-free corn muffin mix with the same measurements.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave for 1 to 2 minutes or cover the dish with foil and heat it in a 300°F oven until warmed through. I can also freeze baked corn soufflé for up to 2 months and thaw it overnight in the refrigerator before reheating.
FAQs
Can I make corn soufflé ahead of time?
I like preparing the batter up to 24 hours in advance and keeping it covered in the refrigerator until I’m ready to bake.
Is corn soufflé the same as corn pudding?
I find them very similar, but corn soufflé usually has a bit more structure, while corn pudding tends to be softer and more custard-like.
Can I use fresh or frozen corn instead of canned?
I often substitute fresh or thawed frozen corn for the whole kernel corn, using the same amount.
What type of cheese works best?
I usually use cheddar, but I also enjoy Monterey Jack or Gruyère for a slightly different flavor.
Why did my corn soufflé turn out dense?
In my experience, overmixing the batter or skipping the resting time after baking can make it denser than intended.
Conclusion
Corn soufflé is one of those recipes I keep coming back to because it’s reliable, comforting, and easy to adapt. I love how it fits just as well on a holiday table as it does alongside a simple weeknight meal. With minimal effort and simple ingredients, I always end up with a dish that feels warm, satisfying, and worth sharing.
This creamy and lightly sweet corn soufflé features a custard-like center, making it a comforting yet special side dish or light meal. It’s easy to make with pantry staples and customizable with different cheeses or spices.
Total Time:1 hour
Yield:8 servings
Ingredients
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) creamed corn
1 cup sour cream
1/2 cup unsalted butter, melted
1 box (8.5 oz) corn muffin mix
2 large eggs
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
In a large bowl, whisk together the eggs, sour cream, and melted butter until smooth and well combined.
Stir in the drained whole corn, creamed corn, and corn muffin mix until just combined.
Fold in the shredded cheddar cheese, salt, black pepper, and garlic powder.
Pour the mixture into the prepared baking dish and smooth the top.
Bake for 45 to 50 minutes, or until the top is golden and the center is set but slightly soft.
Let it rest for 5 to 10 minutes before serving.
Notes
For a spicy variation, add chopped jalapeños and use pepper jack cheese.
For a sweeter version, omit the cheese and add 1–2 tablespoons of sugar.
Use gluten-free corn muffin mix for a gluten-free version.
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze for up to 2 months and thaw overnight before reheating.
