This corn souffle is the perfect blend of sweet and savory flavors, plus it’s oh so easy to make! With whipped egg whites for a fluffier texture and a handful of shredded cheddar, this simple Southern side dish is impressive and delicious but super quick. Perfect for BBQs, potlucks, or anytime you’re craving sweet corn pudding or souffle!
What Makes This Corn Souffle So Good
- You might’ve heard this delicious recipe called “corn casserole” or “corn pudding”. Whatever you call your baked corn dish, it’s amazing! Sweet corn baked into a light, fluffy, rich breading for a side dish that’s so creamy, it basically melts in your mouth.
- It’s a year-round favorite! This is a great side dish for potlucks and barbecues in the summer, but you could also serve it as part of your holiday dinners in the fall and winter.
- Corn pudding is a great make-ahead recipe. Make it completely the night before, cover it tightly with plastic wrap or a lid, and refrigerate it. Just before serving, reheat it in the oven at 350°F for 15 minutes or so, until it’s completely warmed through.
Key Ingredients for Corn Souffle
Whole Kernel Corn – You can use fresh corn or frozen, but I love the ease of the canned corn. If you use frozen corn, make sure to thaw it completely before making this recipe.
Creamed Corn – I love, love, love the texture and sweetness that creamed corn gives to this corn pudding. It’s rich and creamy, and it contributes to that melt-in-your-mouth consistency.
What’s the Difference Between Corn Casserole, Corn Pudding, and Corn Souffle?
The dishes are really similar, and the names are often used interchangeably – especially “corn pudding” and “corn souffle”. The 3 range in texture, with corn casserole generally being the most dense and corn souffle the least. Corn casserole and corn pudding often use cornmeal or cornbread mix, but here we’re using all purpose flour, which makes the breading a little lighter. A lot of corn casserole/pudding recipes use sour cream, cream cheese, and butter to keep them moist and fluffy, and they may or may not call for eggs. In this corn souffle, we’re using whipped egg whites to get more of that airy, traditional souffle texture.
Chef’s Tips
- The whipped egg whites give this corn souffle its fluffy, light texture, making it more like a souffle than a cornbread casserole. Don’t skip this step! It really makes a difference.
- If your baking dish is on the small side, the batter will be thicker and need longer to bake. Don’t rely on just the timer – the consistency of the corn souffle is what’s important!
- Diced jalapeños make a great addition to corn souffle. Just mix them right in to the batter before adding the whipped egg whites! Also, if you’re a fan of cheddar cheese, sprinkle a little extra on top of the souffle just before baking.
- Some brands of canned whole kernel corn have more liquid in them than others. If your canned corn seems extra-liquidy, drain some of the liquid out before adding it to the mixture. Too much liquid can throw off the consistency and bake time.
Other Potluck-Perfect Recipes You’ll Enjoy
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Corn Souffle
Equipment
- Oven
- Medium bowls (2)
- Hand mixer or stand mixer
- Silicone spatula
- Souffle dish (or casserole dish)
- Foil (optional)
Ingredients
- 4 eggs separated
- 2 15.25-ounce cans whole kernel corn 30.5 ounces total
- 2 15-ounce cans creamed corn 30 ounces total
- 2 tablespoons white sugar see Notes for sugar free
- 1 pinch salt
- ¼ cup all-purpose flour see Notes for gluten free
- 4 tablespoons milk
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350° Fahrenheit.
- In medium bowl, beat egg whites with hand mixer on high speed until stiff peaks form.
- In another medium bowl, mix together whole kernel corn, creamed corn, sugar, salt, flour, milk, cheddar, and egg yolks until thoroughly combined.
- Once combined, gently fold in whipped egg whites. Stir until just combined
- Transfer mixture to souffle dish. Bake 1 to 1 ½ hours (60 to 90 minutes) or until center of souffle is mostly set. Some jiggling is okay. Note: if souffle seems to be browning too quickly, loosely cover it with foil after the first 30 minutes. Be very careful not to let foil touch surface of souffle.
- Remove souffle from oven and serve warm.
Notes
- Sugar: The white sugar in this recipe can be replaced with an equal amount of Swerve Granular.
- Make it Gluten Free: Use an equal amount of gluten-free all-purpose flour in place of the all-purpose flour in the ingredients list. Double check the labels on your specific cans of corn, too, to make sure they’ve stayed gluten free.
- Make it Dairy Free: Use an equal amount of plant-based, unsweetened milk, and use a dairy-free cheddar.
Nutrition
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
Alyse says
I love corn souffle and so does my family! Even though its summer, it reminds me of thanksgiving and I think it’s a great side dish for summer potlucks. Do you know if there is a good way to reduce the carbs?
Megan | 40 Aprons Team says
Ooh, that’s a tough one. Corn is naturally pretty high in carbs, and there’s a lot of corn in this recipe! Replacing the sugar with Swerve or even monk fruit would help some, especially if you’re watching net carbs as opposed to total carbs. We haven’t tested this one using almond flour in place of the all-purpose flour, so can’t say for sure how the lower carb flour might turn out, but you could try it! You could also try the recipe with just one can of the whole kernel corn instead of two, though it might not have the exact same consistency as ours.
Let us know how it turns out if you try it!