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Corn Souffle

This creamy, custardy Southern corn souffle is the perfect comfort side dish that looks fancy but comes together easily. Made with sweet corn, eggs, butter, and cheese, it bakes up golden and fluffy with a texture between cornbread, pudding, and a cloud. Perfect for holiday tables or weeknight dinners.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cans 15 ounces each whole kernel corn, drained
  • 1 can 15 ounces creamed corn
  • 1 package 8.5 ounces corn muffin mix
  • 1 cup sour cream
  • 1/2 cup unsalted butter melted
  • 2 large eggs lightly beaten
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk or electric hand mixer
  • Measuring cups and spoons
  • Can opener
  • Rubber spatula
  • Cooking spray or butter for greasing

Method
 

  1. Preheat your oven to 350°F and generously grease your 9x13 inch baking dish with butter or cooking spray.
  2. In your large mixing bowl, whisk together the melted butter, sour cream, and beaten eggs until everything is smooth and well combined.
  3. Stir in both the drained whole kernel corn and the creamed corn, mixing until evenly distributed throughout the wet ingredients.
  4. Add the corn muffin mix, salt, and pepper to the bowl, stirring gently until just combined. Don't overmix.
  5. Gently fold in the shredded cheddar cheese, reserving about 1/4 cup if you want to sprinkle some on top for extra cheesy goodness.
  6. Pour the mixture into your prepared baking dish and use a rubber spatula to spread it evenly into all corners.
  7. If you reserved cheese for the top, sprinkle it evenly over the surface of the souffle mixture.
  8. Bake for 45 minutes, or until the top is golden brown and the center is set but still has a slight jiggle when you gently shake the pan. A toothpick inserted near the center should come out mostly clean with just a few moist crumbs.
  9. Let the souffle cool for about 10 minutes before serving to allow the texture to set up properly.

Notes

Drain your canned corn really well to prevent a watery souffle. Make sure eggs and sour cream are at room temperature for the fluffiest texture. Can be assembled up to 24 hours in advance and refrigerated before baking. Stores in the refrigerator for up to 4 days or freezes for up to 3 months.