Corn Soufflé
Corn soufflé can mean a tall dish made with whipped egg whites, but this version is a soft, spoonable corn casserole. Whole kernels show through a lightly golden top, while cream-style corn keeps the center moist. Corn muffin mix helps it set without turning it into firm cornbread.
Bake it until the center no longer moves like liquid, then let it rest briefly. Serve warm by the spoonful from the baking dish.
Ingredients for Corn Soufflé
- 1 can (15 ounces) whole-kernel corn, drained (425g before draining)
- 1 can (14.75 ounces) cream-style corn, undrained (about 420g)
- 1 box corn muffin mix (about 8.5 ounces, or 240g)
- 1 cup sour cream (240g)
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled (113g)
- About 1 teaspoon butter, or nonstick spray, for greasing the dish
Plain Greek yogurt can replace the sour cream in the same amount.
How to Bake Corn Soufflé
- Preheat and grease the dish: Heat the oven to 350°F (175°C). Grease a 2-quart oval ceramic baking dish with butter or nonstick spray.
- Drain the corn: Drain the whole-kernel corn thoroughly. Leave the cream-style corn undrained.
- Mix the batter: In a large bowl, whisk the eggs until lightly foamy. Stir in the sour cream and slightly cooled melted butter. Fold in both types of corn and the corn muffin mix just until no dry pockets remain.
- Fill the dish: Scrape in the batter and spread it evenly without packing it down.
- Bake: Bake uncovered for about 45–55 minutes, beginning to check at 45 minutes. The top should be pale golden with a few lightly browned spots, the edges should look set, and the center should no longer move like liquid when the dish is gently nudged. A toothpick inserted in the center should come out without wet batter; a few moist crumbs are fine. If the center is still wet, continue baking and check again.
- Rest and serve: Let the casserole rest for 5–10 minutes. It will settle slightly but remain soft enough to serve by the spoonful.
How to Tell When Corn Soufflé Is Done
Use the center’s texture rather than the clock alone. A deeper or narrower dish may need more than 55 minutes; an 8-inch square dish of similar capacity is another option. Remove the casserole once the center is set and a toothpick shows moist crumbs rather than wet batter. Baking it until firm can make it dry.
Why Drain Only the Whole-Kernel Corn?
Extra liquid from whole-kernel corn can leave the casserole loose. Cream-style corn stays undrained because its moisture is part of the batter. If substituting frozen kernels for the canned whole corn, thaw and drain them thoroughly before measuring; do not use them in place of the cream-style corn.
For another soft, baked corn side, try Southern Corn Pudding. For another corn-muffin-mix side with its own formula, see Easy Jiffy Corn Casserole.
Storing and Reheating Corn Soufflé
Cover leftovers or transfer them to an airtight container and refrigerate for 3–4 days. Reheat individual portions in the microwave, loosely covered with a lightly damp paper towel to help retain moisture.
For a larger portion, cover and warm it in a 325°F (165°C) oven until heated through. Uncover near the end if the top needs refreshing. Freezing may change the creamy texture, so refrigeration is the better choice for leftovers.
Nutrition
Approximate nutrition per serving, based on 8 side-dish servings: 360 calories, 7g protein, 21g fat, and 39g carbohydrates. Per 100g: approximately 225 calories, 4g protein, 13g fat, and 24g carbohydrates. Values vary by brand and the amount of liquid drained from the corn.
Equipment
- 2-quart baking dish
- Large mixing bowl
- Whisk
Ingredients
- 1 can (15 ounces) whole-kernel corn, drained (425g before draining)
- 1 can (14.75 ounces) cream-style corn, undrained (about 420g)
- 1 box corn muffin mix (about 8.5 ounces, or 240g)
- 1 cup sour cream (240g)
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled (113g)
- About 1 teaspoon butter, or nonstick spray, for greasing the dish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 2-quart oval ceramic baking dish with butter or nonstick spray.
- Drain the whole-kernel corn thoroughly. Leave the cream-style corn undrained.
- In a large bowl, whisk the eggs until lightly foamy.
- Stir in the sour cream and slightly cooled melted butter.
- Fold in both types of corn and the corn muffin mix just until no dry pockets remain.
- Scrape the batter into the prepared dish and spread it evenly without packing it down.
- Bake uncovered for about 45–55 minutes, beginning to check at 45 minutes. The top should be pale golden with a few lightly browned spots, the edges should look set, and the center should no longer move like liquid when gently nudged.
- Insert a toothpick in the center; it should come out without wet batter, though a few moist crumbs are fine. Continue baking and check again if the center is still wet.
- Rest for 5–10 minutes before serving warm by the spoonful.
Tips
- Drain the whole-kernel corn thoroughly to prevent a loose casserole.
- Keep the cream-style corn undrained; its moisture helps keep the center soft.
- Use the center’s texture to judge doneness rather than relying on the clock alone.
- Avoid baking until firm, which can make the casserole dry.
- A deeper or narrower dish may need more than 55 minutes.
Variations
- Greek Yogurt Corn Soufflé: Replace the sour cream with the same amount of plain Greek yogurt.
- Frozen Corn Version: Use thawed, thoroughly drained frozen kernels in place of the canned whole-kernel corn. Do not substitute them for the cream-style corn.