Corn Soufflé Recipe (5 Minute Prep, 3 Steps)

Name: Corn Soufflé
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: Cooking spray; 1/3 cup granulated sugar; 2 tablespoons all-purpose flour; 2 teaspoons baking powder; 2 teaspoons kosher salt; 6 large eggs; 2 cups half and half; 1/2 cup salted butter, melted; 4 cups frozen corn kernels

As a food-obsessed kid, Thanksgiving was my favorite holiday by far. I always spent the day with my dad and stepmom, Ginger, and I loved all the new-to-me recipes that my stepmom brought to the table—things like a blueberry surprise (a combination of grape Jell-O, blueberry pie filling, and cream cheese frosting) and her family’s sweet corn soufflé.

I have to admit, in my hosting-my-own-Thanksgiving fervor, I kind of forgot about corn soufflé. The pull of nostalgia brought me back to it, and I’m so glad it did. It’s the perfect side dish for holidays or any chilly evening when you want something cozy.

In her recipe, Ginger used canned creamed corn, eggs, skim milk, sugar, and butter. For my updated version, I’m using frozen corn kernels and adding creaminess with half and half and a little flour for a slightly dense, pudding-y (but not bready!) texture. It takes about five minutes to throw together and is sure to put a smile on everyone’s face.

Corn Soufflé, Corn Casserole, and Corn Pudding

There is a fine line between the categories of corn-based casseroles. It’s really more of a corn side dish spectrum, with corn pudding falling closer to the loose-and-creamy end, corn casserole on the firmer cornbread-esque side of things, and corn soufflé somewhere in the middle.

Many corn casserole and corn soufflé recipes call for using cornbread mix or cornmeal to get closer to a cornbread consistency. The term “corn soufflé” is sometimes used interchangeably with corn casserole, but for me, corn soufflé includes more eggs (there are six in this recipe), which yields a puffier, more soufflé-like texture.

Overhead view of a dark blue baking dish of corn soufflé with a serving removed and a white bowl and spoon with a serving next to a drinking glass — Simply Recipes / Photo by Julia Gartland / Food Styling by Kaitlin Wayne

Tweaking This Corn Soufflé Recipe

There are some deviations that still result in a delicious final product:

Instead of sugar, you can substitute Splenda at a 1:1 ratio.
Swap all-purpose flour for cornmeal for a more corn-forward version.
Use heavy cream in the place of half and half. The final product might be richer and creamier, which is never a bad thing.
While frozen bags of corn are my go-to, you could also use canned corn or even fresh corn if you prefer it. Either way, the procedure is exactly the same.
This is also super cute in individual ramekins—everyone in my family loves the golden brown, sugary crust, and baking in smaller dishes means everyone gets more of the best bites.

Optional Corn Soufflé Additions

Corn is one of those vegetables that goes well with a variety of ingredients, which makes this a super versatile dish. I like adding fresh herbs, specifically chives, to my corn soufflé before baking. A chiffonade of basil is also a lovely addition.

To bring in a little more depth of flavor, you could also add crumbled cooked bacon, shredded cheddar cheese, or an allium, like shallots or scallions.

Corn Soufflé

Prep Time 5 mins

Cook Time 45 mins

Total Time 50 mins

Servings 8 to 10 servings

Yield 1 (9x13-inch) casserole

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Cooking spray
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
6 large eggs
2 cups half and half
1/2 cup salted butter, melted
4 cups frozen corn kernels

Preheat oven to 350°F.

Coat a 9x13-inch casserole dish with cooking spray.
Make the batter:

In a small mixing bowl, combine the sugar, flour, baking powder, and salt.

In a larger mixing bowl, combine the eggs, half and half, and melted butter. Whisk to completely combine. Add the corn and dry ingredients, and stir until just combined.
Bake:

Pour the batter into the prepared casserole dish and bake until golden brown on top with a slightly jiggly center, 45 minutes to 1 hour.

To store leftovers, allow the corn soufflé to cool and either transfer it to an airtight container or wrap it in plastic. Refrigerate for up to 5 days. Gently reheat in the oven or microwave until heated through.

You can freeze your corn soufflé in an airtight container for up to three months. Let it thaw in the fridge and reheat in the oven or microwave when you're ready to eat.

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Nutrition Facts (per serving)
295	Calories
22g	Fat
21g	Carbs
6g	Protein

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	295
% Daily Value*
Total Fat 22g	28%
Saturated Fat 13g	64%
Cholesterol 160mg	53%
Sodium 538mg	23%
Total Carbohydrate 21g	8%
Dietary Fiber 1g	5%
Total Sugars 9g
Protein 6g
Vitamin C 3mg	16%
Calcium 79mg	6%
Iron 1mg	5%
Potassium 179mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.