Corn Soufflé

It starts with a box of corn muffin mix!

By Hannah KlingerPublished: May 3, 2023

Recipe by Sloane Layton

1 Rating

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Caitlin Bensel

Warm, slightly sweet, light-as-a-cloud corn soufflé is a southern staple that’s so good you’ll see it on the buffet year-round. Unlike a fancy French soufflé, this recipe requires no furious beating of egg whites or a risk of collapse as it comes out of the oven. Instead, corn kernels, creamed corn, sour cream, corn muffin mix, and eggs are simply folded together and baked until fluffy and just set. Sour cream is the secret star ingredient here: It balances the sweetness of the corn and makes the soufflé moist and tender. Serve this side at your next summer cookout, with your Thanksgiving meal, or alongside your Easter ham. It really does go well with everything!

Is corn soufflé the same as corn pudding?

This dish also goes by corn pudding or corn spoonbread (recipes will vary on the amount of eggs and the type of liquid). Some also call it corn casserole, though corn casserole can also be a dish featuring fresh corn baked with cream.

Can frozen corn be used in corn soufflé?

This recipe is delicious with fresh corn kernels, thawed frozen corn kernels, or drained canned corn kernels. Use fresh corn in summer months and frozen later in the year.

Can corn soufflé be made ahead?

This soufflé is at its fluffiest right from the oven, so it’s best to plan on serving as soon as it’s baked. The corn and jalapeño mixture can be sautéed, cooled, and refrigerated one day ahead, though.

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Yields:: 10 - 12 serving(s)
Prep Time:: 20 mins
Total Time:: 1 hr 15 mins

Ingredients

1/2 c.
unsalted butter, plus more for greasing
1
yellow onion, chopped
2
jalapeño peppers, stemmed and chopped (seeded, if desired)
4
garlic cloves
3 c.
fresh yellow corn kernels
1
(16-oz.) container sour cream
1
(14.75-oz.) can creamed corn
2
(8 1/2-oz.) boxes corn muffin mix
2
large eggs, beaten
2 tsp.
kosher salt

Nutrition Information

Per Serving (Serves 12)

Calories392 Fat22 gSaturated fat10 gTrans fat0 gCholesterol74 mgSodium544 mgCarbohydrates41 gFiber4 gSugar5 gProtein7 gVitamin D0 mcgCalcium75 mgIron1 mgPotassium275 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with butter.
2. Step 2In a large skillet, melt the butter over medium heat. Add the onion, and cook, stirring occasionally, until softened, about 8 minutes. Stir in the jalapeño and garlic. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the corn, and cook until just tender, about 4 minutes. Transfer the mixture to a large bowl.
3. Step 3Add the sour cream, creamed corn, corn muffin mix, eggs, and salt to the onion mixture. Stir until well combined. Spoon the mixture into the prepared dish and spread in an even layer.
4. Step 4Bake until set, puffed in the center, and lightly browned on top, 50 to 60 minutes. Let cool for 5 minutes before serving.

If fresh corn isn’t in season, use frozen thawed corn or drained canned corn.

Recipe bySloane Layton

Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.