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–+ servings
Angled photo of corn souffle with a scoop missing from the corner to show the inside of the souffle

Corn Souffle

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!
Prep: 10 minutes
Cook: 1 hour 45 minutes
Total: 1 hour 55 minutes
Yield:8

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
    Mixture for corn souffle with whipped egg whites in a large glass bowl with a wooden spoon
  • 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.
    Corn souffle mixture in a souffle dish
  • 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.
 
Recipe yields approximately 8 servings. Nutritional values shown are general guidelines and reflect information for 1 serving, not including any substitute ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 8. Result will be the weight of one serving.

Nutrition

Serving Size: 1serving | Calories: 275cal | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 606mg | Potassium: 326mg | Total Carbs: 40g | Fiber: 1g | Sugar: 7g | Net Carbs: 39g | Vitamin A: 351IU | Vitamin C: 7mg | Calcium: 128mg | Iron: 1mg
Recipe By:Cheryl Malik