Creamy Corn Soufflé Recipe with Cheesy Golden Top

Corn Souffle is rich, creamy, mildly sweet, and savory. Made from common pantry and fridge staples, it’s an effortless side for holiday feasts or a cozy weeknight meal.

This Corn Souffle combines cornbread mix, eggs, sour cream, and canned corn for a simple, crowd-pleasing side. It bakes into a creamy, slightly sweet dish that pairs well with roasted meats and seasonal vegetables.

Why You’ll Love This Corn Souffle Recipe

• Quick to make. The batter comes together in about 10 minutes.
• Everyday ingredients. Most items are pantry staples or easy to find at any grocery store.
• Balanced flavor. Sour cream adds a subtle tang that complements the natural sweetness of the corn.

Is Corn Souffle the Same as Corn Casserole?

The terms are often used interchangeably. A traditional souffle can involve whipped egg whites for loft, while casseroles sometimes omit eggs. This recipe doesn’t separate the eggs, but the eggs still lend lightness and help bind the mixture.

Ingredients You’ll Need

• Eggs: Large eggs to bind the souffle.
• Sour cream: Full-fat or reduced-fat both work.
• Butter: Unsalted preferred; adjust added salt if using salted butter.
• Corn: Canned whole-kernel corn keeps the recipe simple.
• Cream-style corn: Adds extra creaminess to the texture.
• Cornbread mix: Any brand of cornbread mix will do.
• Cheddar cheese: Optional, but adds a nice savory note.
• Salt and pepper: To taste.

How to Make Corn Souffle

1. Prepare. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Mix eggs and sour cream. Beat the eggs until combined, then whisk in the sour cream until smooth.
3. Add butter. Stir in the melted unsalted butter.
4. Combine corn and mix. Fold in drained whole-kernel corn, cream-style corn, and the cornbread mix. Stir in cheese if using.
5. Season. Add salt and pepper to taste.
6. Bake. Pour into the prepared dish and bake 40–45 minutes, or until the top is golden and the center is set. Start checking around 35 minutes, as ovens vary.
7. Rest. Let the souffle cool a few minutes before serving so it firms up slightly.

Can I Make Corn Souffle in Advance?

Yes. Bake the casserole, let it cool, then cover and refrigerate for up to 2 days. Reheat in a 300°F oven until warmed through, or bring to room temperature while the oven preheats and then warm it.

Tips & Variations

• Add heat. Stir in chopped green chilies or diced jalapeños for a spicy edge.
• Use fresh or frozen corn. Swap canned corn for fresh or frozen for a different texture.
• Try different cheeses. Pepper Jack, Monterey Jack, or a cheddar/Jack blend all work well.
• Watch baking time. Because oven temperatures vary, check for doneness starting at 35 minutes.
• Let it rest. Allow 5 minutes to cool so the souffle sets up.
• Serve hot or room temperature. It holds up well on buffets and still tastes great at room temperature.

Serving Suggestions

Corn Souffle pairs beautifully with roasted turkey, ham, or beef and complements roasted or glazed vegetables. Serve alongside roasted potatoes, sweet potatoes, or a fresh salad for a complete meal.

Proper Storage

• Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in the oven or microwave in short intervals until hot.

More Holiday Sides

• Romano beans in garlic butter sauce
• Roasted Brussels sprouts
• Easy homemade biscuits
• Cheesy zucchini and squash casserole
• Roasted potatoes with bacon