Corn Soufflé

Corn Soufflé is better without the Jiffy and even more so, without the extra fuss. With its unequivocal corn flavor and a smooth, decadently creamy texture, this fresh take on Corn Soufflé presents the best of both worlds when it comes to a holiday side dish -- exceptional flavor and much-needed convenience.

Blend the corn to break up the kernels, whip together an easy cornbread mix, stir it all together and bake for a crowd-pleasing Thanksgiving side dish everyone will love!

CORN SOUFFLE INGREDIENTS

Corn Soufflé is essentially a custard-like cornbread (very similar to classic Cornbread Pudding) baked in casserole form with bits of corn inside of it. It's light, smooth, and tender, and you don't need a box to make it. In fact, swapping out that Jiffy for a homemade cornbread mix will present you with a casserole superior in both flavor and texture. 

• You will need 2 (15-ounce) cans of corn for this recipe. Be sure you drain the cans before adding the corn to your blender.
• As far as the dry mix goes for your Corn Soufflé, you will need all-purpose flour, fine yellow cornmeal, granulated sugar, baking powder, and fine sea salt. Be sure not to confuse baking powder with baking soda, as the two are not interchangeable. 
• For the wet ingredients, you will need sour cream, unsalted butter, half-and-half, and one egg. 

HOW TO MAKE CORN SOUFFLE FROM SCRATCH

5 MORE CORN SIDE DISHES YOU’LL LOVE

• Southern Cornbread Dressing is savory, with a hint of sweet, and completely full of flavor. This is a perfectly moist cornbread dressing, made with sauteed onions and celery, and amped up with fresh herbs like sage, thyme, and parsley.
• Cream Corn Casserole features sweet corn baked in a perfectly smooth and creamy sauce, topped off with melty Cheddar and buttery Ritz crackers, baked to absolute perfection.
• Old Fashioned Spoon Bread is a custard-like cornbread you can scoop up with a spoon! Feel free to add some crumbled bacon or corn kernels to the batter and amp up this Thanksgiving classic.
• Southern Creamed Corn with cream cheese is made fast on the stovetop with milk and fresh (or frozen corn). The perfect potluck side dish for family gatherings, holidays, and BBQ’s!
• Homemade Cornbread is easy to make, comes equipped with a moist and tender crumb, and feeds a crowd!

Print Recipe

4.34 from 24 votes

Corn Soufflé

You'll love this fresh take on Corn Soufflé with its unequivocal corn flavor, and a smooth, decadently creamy texture! An easy-make Thanksgiving side dish!

Prep Time15 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Side Dish

Cuisine: American

Keyword: Corn Soufflé

Servings: 8

Calories: 250kcal

Author: Kelly Anthony

Ingredients

• 2 (15 ounce) cans corn, drained
• ½ cup all-purpose flour
• ½ cup finely ground cornmeal
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ¾ teaspoon fine sea salt
• ¾ cup sour cream
• ½ cup unsalted butter, melted and cooled
• ½ cup half-and-half
• 1 large egg
• 1 teaspoon minced chives (optional)

Instructions

• Preheat the oven to 350° and have ready a greased, 2 ½ - 3-quart baking dish.
• Add the corn to a food processor or blender and pulse just until slightly broken up. Set aside until ready to use.
• Add flour, cornmeal, sugar, baking powder, and salt to a medium-sized mixing bowl and whisk to combine.
• In a large mixing bowl, whisk together the sour cream, half-and-half, melted butter, and egg. Then, add the dry ingredients and mix until just combined. Stir in the corn and chives.
• Transfer the batter to the prepared baking dish, smooth over the top, and cover with foil. Bake for 45 minutes, then uncover and bake 10 minutes more.
• Allow to cool slightly, serve, and enjoy!

Nutrition

Calories: 250kcal | Carbohydrates: 18g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 252mg | Potassium: 199mg | Fiber: 1g | Sugar: 4g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg