Corn Soufflé
Corn Soufflé is creamy and fluffy, deliciously buttery, and full of sweet corn flavor. Needless to say, this easy comfort food side dish is always a hit at potlucks and holiday dinners!
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Corn soufflé is the side that steals the spotlight!
Where my Midwesterners at?! If you’re like me, you probably grew up eating corn soufflé at family gatherings and church potlucks.
But here’s how I knew this recipe was a winner: when I was testing it, I made it for friends from the East Coast (who had never experienced a true Midwest potluck, let alone corn soufflé), and they were instantly hooked.
In the corn casserole trifecta—I just made that up, but let’s go with it—corn soufflé lands right in the middle between Corn Casserole and Corn Pudding. Corn pudding has a looser, creamier texture, corn casserole is firm and set, and soufflé is fluffy, custardy, and practically melts in your mouth.
Let’s talk about what sets this recipe apart from the rest:
- No Added Sugar. Corn is sweet enough, and the corn muffin mix is also sweetened. So I skip adding more sugar in favor of a more balanced flavor, which keeps this recipe from tasting like a dessert.
- A Little Bit of Tang. Using full-fat Greek yogurt adds a hint of tanginess—again, balancing the sweetness—along with a rich, creamy texture. It’s also a healthy swap for sour cream, although you can use sour cream if you prefer! I’ve successfully tested this recipe with both.
- Jiffy Makes It Easy. I also tested this recipe completely from scratch and with corn muffin mix. I found that making it from scratch wasn’t worth the extra effort, so Jiffy it is! It’s a nice shortcut that minimizes the ingredients needed (and your time measuring them).
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Eggs. Let these come to room temperature before you start the recipe. They’ll hold more air when beaten if they’re warmer, and that equals a lighter, fluffier corn soufflé.
- Butter. Melt the butter, then let it cool a bit.
- Greek Yogurt. Or sour cream, if you’d like to go the more traditional route. Let this come to room temperature too.
- Cream-Style Corn. Yep, the kind in a can, easy peasy!
- Frozen Corn. Thaw this and then drain it well so it doesn’t add moisture to the recipe.
- Corn Muffin Mix. Jiffy is the classic! While I prefer from-scratch Skillet Cornbread, Jiffy is fantastic for casseroles and such.
How to Make Corn Soufflé
Beat the Eggs (photo 1). Whisk the eggs vigorously in a large bowl until they’re light and foamy.
Add the Next Several Ingredients (photo 2). Fold in the melted butter, yogurt, cream-style corn, and thawed corn.
Add the Jiffy (photo 3). Sprinkle the muffin mix over the top and stir gently until combined.
Bake (photo 4). Pour into the baking dish, smooth the top, and bake corn soufflé at 350 degrees F for 45 to 55 minutes, or until golden and set. Cool for 10 minutes, then serve your corn soufflé warm. ENJOY!
Recipe Variations
- Make It Cheesy. Stir in shredded cheddar or pepper jack, or sprinkle them on the top before baking for a cheesy topping.
- Add Some Heat. Fold in diced jalapeños or canned green chiles, or serve with Pickled Jalapeños.
- Fold in Some Herbs. Add minced chives, thyme, or rosemary for a little bit of herbaceousness. It’ll take your corn soufflé from potluck to fancy dinner party.
What to Serve with Corn Soufflé
- Holiday Mains. Whether it’s Thanksgiving Turkey, Baked Ham, or a Standing Rib Roast, it’ll pair well with this recipe.
- Holiday Sides. Instant Pot Mac and Cheese and Crockpot Green Bean Casserole would be excellent on the table with this corn soufflé, and a spoonful of Cranberry Orange Relish would be delicious on top!
- Everyday Dinners. Because it’s so easy to make, this soufflé also works as a weeknight side with leftovers. Pair it with Air Fryer Chicken Breast the first night and Breaded Pork Chops the next.
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Corn Soufflé
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Ingredients
- 2 large eggs at room temperature
- 6 tablespoons butter melted and cooled
- 1 cup full-fat Greek yogurt or sour cream, at room temperature
- 1 (15-ounce) can cream-style corn
- 1 (10-ounce) bag frozen corn thawed and drained, about 2 cups
- 1 (8.5-ounce) box corn muffin mix such as Jiffy
Instructions
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Place a rack in the center of your oven and preheat to 350°F. Coat a 2-quart casserole dish with nonstick spray (a deep 8×8-inch ceramic baking dish works well).
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In the bottom of a large mixing bowl, beat the eggs with a whisk until lightened in color and foamy, about 2 full minutes (this helps make the souffle extra airy).
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Fold in the butter, Greek yogurt, creamed corn, and frozen corn.
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Scatter the muffin mix over the top and stir gently to combine. Transfer to the prepared baking dish, smoothing the top.
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Bake for 45 to 55 minutes, until the corn souffle feels set when lightly pressed on top, is golden at the edges and no longer jiggles in the center when you gently wobble the pan. A toothpick inserted in the center should come out clean. The cooking time will vary based on the depth and shape of your casserole dish.
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Let cool 10 minutes, then serve.
Notes
- TO STORE: Cover the corn soufflé tightly in the dish or transfer leftovers to an airtight container. Refrigerate for up to 4 days.
- TO REHEAT: Warm individual portions in the microwave or reheat the entire casserole in a 325°F oven until warmed through. To keep it moist, I like to reheat it covered with foil, then I remove it during the last 5 minutes of baking time.
- TO FREEZE: You can freeze baked corn soufflé for up to 2 months. Thaw overnight in the refrigerator before reheating.
