Corn Soufflé

This Corn Soufflé recipe is a deliciously creamy and fluffy side dish, perfect for holiday gatherings, family dinners, or any special occasion. Made with whole kernel corn and creamed corn, this savory soufflé is seasoned with a touch of sugar and cheddar cheese for a rich and cheesy flavor. The whipped egg whites create a light and airy texture, while the golden, cheesy top adds an irresistible crunch. Whether you’re looking for a classic corn casserole or a unique side dish to impress your guests, this recipe is sure to become a family favorite.

Ingredients:

• 4 large 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 alternative)
• Pinch of salt
• ¼ cup all-purpose flour (see Notes for gluten-free option)
• 4 tablespoons milk
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, beat the egg whites using a hand mixer on high speed until stiff peaks form. Set aside.
3. In another medium bowl, mix together the whole kernel corn, creamed corn, sugar, salt, flour, milk, cheddar cheese, and egg yolks. Stir until the mixture is well combined.
4. Gently fold the whipped egg whites into the corn mixture, stirring until just combined. Be careful not to deflate the egg whites.
5. Transfer the mixture to a greased soufflé dish.
6. Bake for 1 to 1½ hours, or until the center is mostly set. It should have a slight jiggle, but the edges should be firm. If the soufflé begins to brown too quickly, loosely cover it with foil after 30 minutes, ensuring the foil doesn’t touch the surface of the soufflé.
7. Remove from the oven and serve warm.

Why You’ll Love This Recipe

This Corn Soufflé is a perfect combination of creamy, fluffy texture with a rich, cheesy flavor. The blend of whole kernel corn and creamed corn creates a delicious, moist base, while the whipped egg whites give it a light, airy finish. The cheddar cheese adds savory depth, making it a great side dish for any occasion, from holiday meals to casual dinners.

Tips

• Whipping the egg whites: Be sure to beat the egg whites until stiff peaks form to give the soufflé its light and fluffy texture.
• Don’t overmix: When folding in the egg whites, do so gently to avoid deflating them.
• Baking time: Since ovens vary, start checking the soufflé after 60 minutes to make sure it doesn’t overcook or burn.
• Use a soufflé dish: While you can use other baking dishes, a soufflé dish works best for even baking and creating that perfect rise.

Variations and Substitutions

• Sugar-free version: You can substitute the white sugar with a sugar substitute like stevia or monk fruit if you prefer a sugar-free option.
• Gluten-free: Swap the all-purpose flour for a gluten-free flour blend to make the dish gluten-free.
• Cheese options: While cheddar is the classic choice, you can experiment with other cheeses like Monterey Jack, Colby, or Swiss for different flavors.
• Herbs and spices: Add a pinch of paprika, garlic powder, or chili powder to give the soufflé a kick of extra flavor.

FAQs

Can I make this ahead of time?
Yes, you can prepare the soufflé mixture and store it in the refrigerator for a few hours before baking. However, for the best results, bake it fresh.

Why is my soufflé not rising properly?
Make sure you’re beating the egg whites until they form stiff peaks. If the egg whites are under-beaten, the soufflé may not rise as expected.

Can I freeze corn soufflé?
While it’s best served fresh, you can freeze the baked soufflé. Allow it to cool completely, then wrap tightly and freeze for up to 1 month. Reheat in the oven before serving.

Serving and Suggestions

Serve this Corn Soufflé as a side dish with roasted meats, grilled chicken, or holiday meals like Thanksgiving. It also pairs beautifully with salads or alongside a hearty bowl of soup. For a more indulgent meal, top it with extra cheddar cheese or a drizzle of creamy ranch dressing.

Corn Soufflé

Recipe by 50Krecipes

0.0 from 0 votes

Servings

Adjust servings

+

–

8

servings

Prep time

10

minutes

Cooking time

1

hour 

45

minutes

Ingredients

• 4 large 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 alternative)

• Pinch of salt

• ¼ cup all-purpose flour (see Notes for gluten-free option)

• 4 tablespoons milk

• 1 cup shredded cheddar cheese

Directions

• Preheat the oven to 350°F (175°C).
• In a medium bowl, beat the egg whites using a hand mixer on high speed until stiff peaks form. Set aside.
• In another medium bowl, mix together the whole kernel corn, creamed corn, sugar, salt, flour, milk, cheddar cheese, and egg yolks. Stir until the mixture is well combined.
• Gently fold the whipped egg whites into the corn mixture, stirring until just combined. Be careful not to deflate the egg whites.
• Transfer the mixture to a greased soufflé dish.
• Bake for 1 to 1½ hours, or until the center is mostly set. It should have a slight jiggle, but the edges should be firm. If the soufflé begins to brown too quickly, loosely cover it with foil after 30 minutes, ensuring the foil doesn’t touch the surface of the soufflé.
• Remove from the oven and serve warm.