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!
215.25-ounce canswhole kernel corn30.5 ounces total
215-ounce canscreamed corn30 ounces total
2tablespoonswhite sugarsee Notes for sugar free
¼cupall-purpose floursee Notes for gluten free
1cupshredded cheddar cheese
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.
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.