I love how this corn soufflé brings together comfort and elegance in one simple dish. Every time I make it, I get a creamy, custard-like texture with just the right balance of sweetness and richness. It works perfectly as a cozy side dish for family dinners or as a light main when I want something satisfying but not heavy.
Why You’ll Love This Recipe
I enjoy this recipe because it feels special without being complicated. I like how light and fluffy the texture turns out while still being rich and creamy. I also appreciate that it comes together quickly using pantry-friendly ingredients. Whenever I serve it, it disappears fast, which makes it one of my most reliable crowd-pleasers. I also love how easy it is to customize depending on my mood or what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 can whole kernel corn, drained (15 oz)
1 can creamed corn (15 oz)
1 cup sour cream
1/2 cup unsalted butter, melted
1 box corn muffin mix (about 8.5 oz)
2 large eggs
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
2 tablespoons chopped fresh chives or parsley (optional)
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 everything looks smooth and well combined.
Next, I stir in the drained whole corn, creamed corn, and corn muffin mix, mixing gently until no dry spots remain.
I then fold in the shredded cheese, salt, black pepper, garlic powder, and herbs if I am using them.
I pour the batter into the prepared dish and smooth the top.
I bake it for 45 to 50 minutes, until the top is lightly golden and the center is set with just a slight jiggle.
Before serving, I let it rest for about 5 to 10 minutes so it firms up and slices more cleanly.
Servings And Timing
When I make this recipe, it serves about 8 people.
Preparation time is around 10 minutes.
Baking time is 45 to 50 minutes.
Total time is approximately 1 hour.
Variations
I sometimes add diced jalapeños and swap the cheddar for pepper jack when I want a little heat.
For a sweeter version, I skip the cheese and add 1 to 2 tablespoons of sugar for a more dessert-like dish.
When I need a gluten-free option, I use a gluten-free corn muffin mix with great results.
I also enjoy mixing in sautéed vegetables like bell peppers or green onions for extra flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I usually warm individual portions in the microwave for 1 to 2 minutes.
If I am reheating a larger portion, I cover it with foil and place it in a 300°F oven for about 15 to 20 minutes until heated through.
I can also freeze the baked soufflé for up to 2 months, then thaw it overnight in the fridge before reheating.
FAQs
Can I make corn soufflé ahead of time?
I often prepare the batter up to 24 hours in advance and keep it covered in the refrigerator until I am ready to bake.
Can I use fresh or frozen corn instead of canned?
I can substitute fresh or thawed frozen corn for the whole kernel corn, using the same amount, while keeping the creamed corn for moisture.
Why did my corn soufflé turn out dense?
When this happens, I usually realize I overmixed the batter. I get better results when I mix gently.
Can I make this recipe without cheese?
I can leave out the cheese if I prefer a lighter or sweeter version, and it still turns out delicious.
How do I know when the soufflé is done?
I look for a lightly golden top and a center that is set but still slightly soft in the middle.
Conclusion
I find this corn soufflé recipe to be one of those dishes that never lets me down. It is creamy, fluffy, and incredibly comforting, yet simple enough to make anytime. I love how adaptable it is, whether I keep it classic or change it up with different flavors. Every time I serve it, it brings warmth to the table and always earns compliments.
This corn soufflé is a creamy, fluffy, and slightly sweet side dish that blends comfort and elegance. Made with simple pantry staples, it’s easy to prepare and perfect for both casual dinners and special occasions.
Ingredients
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can creamed corn
1 cup sour cream
1/2 cup unsalted butter, melted
1 (8.5 oz) box 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
2 tablespoons chopped fresh chives or parsley (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
In a large bowl, whisk eggs, sour cream, and melted butter until smooth.
Stir in whole kernel corn, creamed corn, and corn muffin mix until just combined.
Fold in shredded cheddar cheese, salt, pepper, garlic powder, and herbs if using.
Pour the mixture into the prepared baking dish and smooth the top.
Bake for 45–50 minutes, until the top is lightly golden and the center is set but slightly jiggly.
Let rest for 5–10 minutes before serving to allow it to firm up.
Notes
Add diced jalapeños or swap in pepper jack cheese for heat.
Omit cheese and add 1–2 tablespoons sugar for a sweeter variation.
Use gluten-free corn muffin mix for a gluten-free option.
Mix in sautéed bell peppers or green onions for added flavor.
Leftovers store well and reheat easily in the microwave or oven.
