Soufflés are actually easy-peasy. They just sound fancy and taste… well, kinda awesome. This easy Corn Soufflé is more like a sweet cornbread casserole meets stuffing meets corn pudding.
Ahhh, the soufflé. Get your Julia Child on and try this much easier, more American take on a soufflé that has only six ingredients and comes together in mere minutes. Then you get to pop it in the oven for 45 minutes and sit back and wait as comforting, delicious aromas fill the home—sweet corn, cornbread, butter, and cream. You’ll start to feel like you’re at grandma’s house waiting for her to finish your Christmas dinner feast.
Unlike most traditional soufflés that inflate like a balloon, this more corn-pudding-like soufflé is ten times easier to fix, twice as delicious and will be more swiftly and happily devoured than any ole French soufflé. It’s a comforting way to enjoy your corn that gets all golden brown on the top as it bakes, while inside is creamy, buttery corn pudding, with some crunchy corn kernels that all work together to create one great bite of food.
The families I cook for always jot on their feedback sheets, “What was that yummy creamy corn stuffing thing you made us? All three of my kids love that! Please make that again!” And you won’t believe how good this simple corn soufflé tastes, really. You might think it sounds kind of ordinary, but often, the ordinary becomes extraordinary the simpler the recipe is.
Just What Is a Corn Soufflé?
You’ve probably had corn soufflé at many family gatherings before. It just might have been called escalloped corn, corn pudding, or corn casserole. I call it a corn soufflé because the eggs in this mixture set into a nice whipped pudding, looking a bit like a pudding pie does from the side.
If you love cornbread and/or stuffing, you will like this casserole because it combines the best qualities of both these common dishes and makes them something new and special. It’s an old-fashioned, soft-textured corn casserole that bakes just long enough to sit down and watch an episode or two of Paw Patrol with the kids.
How to Make Ahead and Store
You could make this the night before and bake the day of service. Once cooked, you can keep leftovers refrigerated for at most 3 days, including the day of service. But you cannot freeze this and maintain any kind of texture here because of the high dairy content. So eat up!
Serving Suggestions
Corn soufflé can complement many a dish from Christmas roast turkey to barbecue. I love to serve it with Shepherd’s Pie because then I have a real stick-to-your-ribs meal with the corn pudding, ground beef, and potatoes between the two of them. I also love them against zestier meats that bring a lot of spice, like this Coconut Chicken Adobo. I add a simple green salad, like this Bacon Ranch Layered Salad. Then, for dessert, Slow Cooker Apple Crisp.
Corn Soufflé
Ingredients
- 2 large eggs
- 1 cup sour cream
- 1 can whole kernel corn 15 oz, drained
- 1 can cream-style corn 15 oz
- 1/2 cup unsalted butter melted
- 1 box corn muffin mix 8.5 oz
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, whisk together the eggs and sour cream until smooth.
- Stir in both cans of corn and the melted butter until well combined.
- Gently fold in the corn muffin mix until just incorporated, being careful not to overmix.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 45 minutes, or until the top is golden brown and the soufflé is set in the center.
- Allow the soufflé to cool for a few minutes before serving.
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