Corn Souffle Recipe

If you’ve been searching for a corn souffle recipe that delivers that perfect balance of fluffy and creamy in every single bite, you’ve come to the right place.

This dish sits somewhere between a traditional baked custard and a classic Southern spoon bread. It’s the kind of side dish that earns a permanent spot on your holiday table once you make it once.

What makes this recipe so special is the combination of whole kernel corn and creamed corn. Together, they create a depth of sweet, savory corn flavor that a single type of corn just can’t achieve on its own.

The eggs are the other secret weapon here. Beaten to a light, airy consistency, they’re what gives the souffle its signature rise and delicate, pillowy texture. Skip this step or rush it, and you’ll end up with something heavier and denser than intended.

This isn’t a complicated recipe at all. With a handful of pantry staples and about 10 minutes of prep, you’ll have a beautiful golden souffle ready for the oven.

It’s endlessly crowd-pleasing, deeply comforting, and honestly one of the easiest impressive dishes you can make for a dinner crowd.

Why You’ll Love This Corn Souffle Recipe

This corn souffle recipe consistently earns rave reviews at Thanksgiving, Christmas, and Easter gatherings. It’s one of those dishes that disappears from the table before everything else does.

It strikes that rare balance of simple to make and special enough to serve to guests. You don’t need a culinary background or any fancy technique to pull it off beautifully.

The texture is what really sets it apart. It bakes up with a lightly golden crust on the outside and a soft, custardy center that’s almost spoonable.

Here’s a look at everything that makes this recipe so lovable:

• Minimal prep time: You can have this assembled and in the oven in under 15 minutes.
• Uses pantry staples: Canned corn, sour cream, butter, eggs, and a box of Jiffy mix are all you need.
• Crowd-friendly portions: This recipe serves 8–10, making it ideal for large gatherings or potluck contributions.
• Incredibly versatile: It pairs just as well with roasted meats as it does with vegetarian mains.
• Make-ahead friendly: You can prep the batter the night before and bake it fresh the next day.
• Kid-approved: The mild sweetness and soft texture makes it a hit with little ones who are picky about vegetables.

You might also enjoy: Corn Casserole Recipe

Ingredients

This recipe uses a short, simple ingredient list that comes together without any fuss. The Jiffy corn muffin mix is the backbone here since it adds structure, slight sweetness, and a tender crumb all in one go.

Here’s everything you’ll need to make corn souffle for 8–10 servings:

• 1 box (8.5 oz / 241 g) Jiffy corn muffin mix
• 1 can (15 oz / 425 g) whole kernel corn, drained
• 1 can (15 oz / 425 g) creamed corn
• 1 cup (240 ml) sour cream
• ½ cup (113 g / 1 stick) unsalted butter, melted and slightly cooled
• 2 large eggs, lightly beaten
• ¼ teaspoon (1.25 ml) salt
• ¼ teaspoon (1.25 ml) black pepper

Read Also: Corn Pudding Recipe

Kitchen Equipment Needed

You won’t need anything specialized to make this recipe. A standard baking dish and a couple of mixing bowls are really all it takes.

Here’s what to gather before you start:

• 9×13 inch (23×33 cm) baking dish (glass or ceramic works best for even heat distribution)
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Can opener
• Measuring cups and spoons
• Oven mitts
• Cooking spray or butter for greasing the dish

This pairs wonderfully as a side alongside other holiday-worthy casseroles like squash casserole.

Recommended Products for This Recipe

These are products I genuinely recommend based on quality and how much of a difference they can make in this dish.

1. Emile Henry Ceramic Baking Dish

A high-quality ceramic baking dish distributes heat evenly, which means your corn souffle gets that beautifully golden top without the edges overbaking before the center sets. The smooth interior also makes serving much easier. It’s a durable piece that handles thermal shock really well.

Get it on Amazon

2. Jiffy Corn Muffin Mix (Pack of 6)

Buying Jiffy mix in bulk saves time on future batches and ensures you always have it on hand for this recipe. This is the exact mix the recipe relies on for that signature slightly sweet, tender crumb. The flavor and texture of a genuine corn souffle really do depend on using Jiffy specifically.

Get it on Amazon

3. OXO Good Grips Hand Mixer

While you can whisk the eggs by hand, a hand mixer makes it much easier to beat the eggs to the right light, airy consistency. This is especially helpful if you’re scaling the recipe up for a large gathering. The OXO model is reliable, easy to clean, and powerful enough for a batter like this.

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4. KitchenAid Silicone Spatula Set

A silicone spatula makes folding the batter without deflating the beaten eggs so much easier. Having a quality set on hand means you’ll get better results whenever you’re working with batters like this one. The flexible blade also helps you scrape every bit of batter into the baking dish.

Get it on Amazon

Read Also: Carrot Souffle Recipe

Step-by-Step Instructions

Step 1: Preheat Your Oven and Prepare the Baking Dish

• Preheat your oven to 350°F (175°C). Give it a full 15 minutes to reach temperature before the dish goes in.
• Grease your 9×13 inch baking dish generously with butter or cooking spray, making sure to coat the corners and sides evenly.
• Set the prepared dish aside while you assemble the batter.

Step 2: Melt the Butter

• Place the ½ cup (113 g) of unsalted butter in a microwave-safe bowl or small saucepan.
• Melt it completely, then set it aside to cool for at least 5 minutes. Adding hot butter to eggs can scramble them, so this cooling step is important.

Step 3: Beat the Eggs

• Crack 2 large eggs into a medium mixing bowl.
• Whisk them vigorously for about 60–90 seconds until they turn a pale yellow and look slightly frothy on top.
• This step is what adds lift to your souffle. Well-beaten eggs incorporate more air, which helps the dish puff up in the oven. Don’t skip this.

Step 4: Combine the Wet Ingredients

• In your large mixing bowl, add the 1 cup (240 ml) of sour cream.
• Pour in the cooled melted butter and stir until they are well combined.
• Add the beaten eggs to the sour cream and butter mixture, stirring gently to incorporate. Don’t overmix at this point since you want to keep some of the air you worked into the eggs.

Step 5: Add the Corn

• Open and drain the 15 oz (425 g) can of whole kernel corn. Give it a shake in the strainer to remove as much excess liquid as possible. Excess moisture can make the souffle too wet and prevent it from setting properly.
• Add the drained whole kernel corn to the wet ingredient mixture.
• Open the 15 oz (425 g) can of creamed corn and add it directly to the bowl without draining. The creamed corn is meant to be added with all of its liquid since it contributes to the custard-like texture.
• Stir everything together gently until the corn is evenly distributed throughout the mixture.

Step 6: Add the Dry Ingredients and Seasonings

• Open the box of Jiffy corn muffin mix and add the entire contents (8.5 oz / 241 g) directly into the bowl.
• Add ¼ teaspoon (1.25 ml) of salt and ¼ teaspoon (1.25 ml) of black pepper.
• Using a rubber spatula or large spoon, fold the dry mix into the wet ingredients. Stir just until no large dry pockets remain. A few small lumps are perfectly fine and actually preferable to overmixing, which can make the texture tough and dense.

Step 7: Pour the Batter Into the Baking Dish

• Pour the assembled batter into your prepared 9×13 inch baking dish.
• Use your rubber spatula to spread it into an even layer, pushing it gently into the corners of the dish.
• The batter should fill the dish to about ¾ of its depth. This leaves room for the souffle to rise as it bakes.

Step 8: Bake the Corn Souffle

• Place the baking dish into the center rack of your preheated 350°F (175°C) oven.
• Bake for 45–55 minutes, until the top is a rich golden brown and the center no longer jiggles when you gently shake the dish.
• Resist opening the oven door in the first 35 minutes, as sudden temperature drops can cause the souffle to sink before it sets.
• If the top is browning too quickly while the center is still underdone, loosely tent the dish with aluminum foil for the remaining baking time.

Step 9: Rest and Serve

• Once baked, remove the dish from the oven and allow the corn souffle to rest for 5–10 minutes before serving.
• This resting period lets the souffle firm up slightly, making it easier to scoop and serve without it falling apart.
• Use a large spoon or spatula to serve directly from the baking dish.

This recipe also works beautifully in individual ramekins if you’re serving a more formal dinner. You might also love this egg souffle recipe for another elegant, easy baked egg dish.

Tips for Success

A few small adjustments can make a noticeable difference in how your corn souffle turns out. These are the tips that come from making this dish many times.

Keep these points in mind for the best possible result:

• Don’t skip beating the eggs: Even just 60 seconds of vigorous whisking makes a difference. It’s the key step for getting that soft, risen texture.
• Use room temperature ingredients: Cold sour cream and eggs straight from the fridge can cause the melted butter to seize up into lumps. Letting them come to room temperature first creates a smoother batter.
• Don’t drain the creamed corn: The liquid in canned creamed corn is part of the recipe. Draining it will make your souffle dry and grainy.
• Check for doneness with a toothpick: Insert it into the center of the dish. It should come out with just a few moist crumbs rather than wet batter. The center can look slightly underdone when it’s actually perfectly set.
• Let it rest before serving: 5–10 minutes of resting time allows the structure to settle. Cutting into it too early will cause it to collapse.
• Use a glass or ceramic baking dish: Both materials conduct heat evenly. Dark metal pans can cause the bottom and edges to overbake before the center is ready.

Read Also: Jiffy Spoon Bread Recipe

Serving Suggestions

Corn souffle is one of the most versatile side dishes in the holiday repertoire. Its mild sweetness and creamy texture allow it to complement a wide range of main courses and other sides beautifully.

Here are some of the best ways to serve and pair it:

• Alongside a classic Thanksgiving Turkey as part of your holiday spread
• Paired with collard greens for a classic Southern combination
• Next to meatloaf for a comforting weeknight dinner
• Served with a bowl of chicken tortilla soup for a warming fall meal
• As a side to baked salmon for an elegant and easy weeknight dinner
• Spooned alongside green bean casserole and sweet potato casserole for a full holiday table spread

Read Also: Corn Chowder Recipe

Variations to Try

The classic version is hard to beat, but this recipe is also a wonderful canvas for creative additions. Here are some variations that work well without changing the basic method.

Try one of these twists the next time you make it:

• Cheesy corn souffle: Stir in 1 cup (100 g) of shredded sharp cheddar cheese into the batter before baking. It adds a savory, melty richness.
• Jalapeño corn souffle: Add 1–2 finely diced jalapeños (with or without seeds, depending on your heat preference) for a mild kick that balances the sweetness.
• Bacon corn souffle: Fold in 4–5 strips of cooked, crumbled bacon for a smoky, savory depth that pairs especially well with holiday roasts.
• Herb-infused version: Add 1 tablespoon of chopped fresh chives or thyme to give the dish a more savory, aromatic character.
• Honey butter finish: Drizzle 2 tablespoons of honey butter over the top immediately after baking for a glossy, sweet finish.
• Mini individual servings: Divide the batter among greased ramekins and bake at 350°F (175°C) for 25–30 minutes for elegant single-serving presentations.

Another favorite: Mexican Street Corn Recipe

Storage and Reheating

Corn souffle stores well and reheats beautifully, making it a great dish to make ahead or stretch across multiple meals. Keep these guidelines in mind for the best results.

Here’s how to store and reheat leftovers properly:

• Refrigerator: Allow the baked souffle to cool completely, then cover the baking dish tightly with plastic wrap or transfer portions to an airtight container. It will keep in the refrigerator for up to 4 days.
• Freezer: Wrap individual portions tightly in plastic wrap, then place in a freezer-safe bag or container. Frozen corn souffle keeps well for up to 2 months.
• Oven reheating: Cover the dish with foil and reheat at 325°F (165°C) for 15–20 minutes, or until heated through. This method preserves the texture best.
• Microwave reheating: Place a single serving on a microwave-safe plate and heat on medium power for 60–90 seconds. Cover loosely with a damp paper towel to prevent it from drying out.
• Make-ahead tip: Assemble the batter the night before, cover, and refrigerate unbaked. Pull it from the fridge 30 minutes before baking and add 5–10 minutes to the bake time to account for the cold start.

This technique works beautifully for other casseroles too, like this broccoli casserole.

Nutritional Facts

The following nutritional information is an estimate per serving based on the recipe divided into 10 servings.

Note: Nutritional values are estimates and will vary depending on specific brands and portion sizes used.

You might also enjoy: Sweet Cornbread Recipe

Health Benefits of Key Ingredients

While corn souffle is definitely a comfort food, several of its core ingredients do offer real nutritional value. It’s worth knowing what you’re getting when you enjoy a generous scoop.

Here’s a closer look at the key ingredients and what they bring to the table beyond great flavor:

• Corn: Whole kernel corn provides dietary fiber, which supports digestive health, as well as B vitamins like folate and thiamine. It also contains lutein and zeaxanthin, antioxidants linked to eye health.
• Eggs: Eggs are one of the most nutrient-dense foods available. They’re an excellent source of complete protein, healthy fats, and fat-soluble vitamins like A, D, and E.
• Sour cream: While it does contribute fat to the recipe, sour cream also delivers calcium and phosphorus, both of which support bone health.
• Butter: Unsalted butter provides fat-soluble vitamins A and K2, and small amounts of butyrate, a short-chain fatty acid that supports gut lining health.

Read Also: Corn Soup Recipe

Frequently Asked Questions

1. Can I make corn souffle ahead of time?

Yes, absolutely. You can mix the batter up to 24 hours in advance, cover it tightly, and store it in the refrigerator until ready to bake.

Remove it from the fridge about 30 minutes before baking to take the chill off, and add about 5–10 extra minutes to the bake time.

2. Why is my corn souffle too runny in the middle?

The most common cause is underbaking. Make sure the center doesn’t jiggle when you gently shake the pan before pulling it from the oven.

If the top is already deeply golden but the center still seems underdone, tent the dish with foil and give it another 10 minutes in the oven.

3. Can I use fresh or frozen corn instead of canned?

Yes, you can substitute fresh or frozen corn for the canned whole kernel corn. If using fresh, cut the kernels from about 2 medium ears of corn.

If using frozen, thaw completely and pat dry before adding. Just note that fresh and frozen corn won’t have the same saltiness as canned, so you may want to add a tiny pinch of extra salt.

4. Can corn souffle be made without the Jiffy mix?

You can substitute Jiffy mix with a combination of ½ cup (60 g) all-purpose flour, ¼ cup (30 g) cornmeal, 1 tablespoon sugar, 1½ teaspoons baking powder, and ¼ teaspoon salt.

This homemade blend closely mimics the flavor and function of the box mix, though the texture may be slightly less sweet and tender.

5. Is corn souffle the same as corn casserole?

They’re very similar, and many families use the terms interchangeably. Corn casserole tends to be slightly denser, while corn souffle is lighter and puffier thanks to the beaten eggs.

The key difference is in the egg technique. Beating the eggs well before adding them is what gives the souffle its signature airy, risen quality.

This recipe is the classic that inspires so many variations, including this beloved corn casserole recipe.

Final Thoughts

This corn souffle recipe is exactly the kind of dish that earns a standing invitation to every holiday table.

It’s simple enough for a weeknight but impressive enough for a crowd, and once you see how quickly it comes together, it’ll become one of your most-reached-for recipes all year long.

Give it a try at your next gathering and watch it disappear faster than everything else on the table.

If you make it, leave a comment below and let us know how it turned out! And if you put your own spin on it with any of the variations, we’d love to hear about that too.

Recommended:

• Corn Casserole Recipe
• Corn Pudding Recipe
• Sweet Potato Casserole Recipe
• Green Bean Casserole Recipe
• Squash Casserole Recipe
• Jiffy Cornbread Recipe With Creamed Corn
• Skillet Cornbread Recipe
• Chicken Corn Chowder Recipe
• Mexican Street Corn Recipe
• Chocolate Souffle Recipe