How To Make An Easy And Delicious Corn Souffle

Say hello to a standout amongst all Thanksgiving sides; it's a golden, slightly puffed casserole that comes out of the oven smelling buttery and sweet, with a texture that’s soft, fluffy, and perfectly "scoopable". Corn souffle bridges the gap between cornbread and pudding. Whether you call it corn pudding, spoon bread, or corn casserole, this easy corn souffle recipe is one of those must-have Thanksgiving sides that you'll be asked to bring next year.

Why You’ll Love This Corn Souffle

• Crowd favorite: Both kids and adults love the sweet, buttery taste of corn souffle.
• Easy to make: Only five ingredients are required for this souffle.
• No fancy equipment: A bowl and a whisk; that's all you need!
• Versatile: You can make it plain or jazz it up with cheese, chives, or other spices (scroll down to see some of my favorite ways to customize it).
• Make-ahead friendly: Perfect for saving time on busy holiday mornings. You can even freeze it weeks in advance.
• Super interesting texture: Lightly fluffy but rich and custardy, like a soft cornbread pudding.

Watch The How-To Video

Jump to:

• Why You’ll Love This Corn Souffle
• Watch The How-To Video
• What Is Corn Souffle?
• Step-By-Step Overview
• Tips for Making the Best Corn Souffle
• Make-Ahead and Reheating Tips
• What to Serve With Corn Souffle
• How to Know When It’s Done
• Common Mistakes to Avoid
• Variations to Try
• Serving and Storing
• More Side Dishes To Love
• Printable Recipe

What Is Corn Souffle?

Corn souffle is a creamy, baked corn casserole that combines corn, sour cream, eggs, and corn muffin mix (like Jiffy) to create a light side dish. It’s similar to corn pudding, but slightly fluffier thanks to the addition of egg and leavening from the muffin mix.

Unlike a traditional French souffle, this version doesn’t require separating eggs or worrying about it collapsing. Instead, it bakes into a soft, slightly puffed casserole.

The result? A dish that sits somewhere between cornbread and pudding. And, it's a perfect blend of savory and sweet. It pairs beautifully with most meats that are traditionally served during Thanksgiving: turkey, ham, roast chicken, or even barbecue.

Step-By-Step Overview

1. Prep: Preheat your oven to 350°F (177°C). Butter a 2-quart or 8x8-inch baking dish (or similar size).
2. Mix Ingredients: In a large bowl, stir together the whole kernel corn, cream-style corn, beaten egg, sour cream, and muffin mix until just combined. No need to over-mx.
3. Bake: Pour mixture into the prepared baking dish. Bake uncovered for 45–50 minutes, or until the top is golden brown and the center is set but not firm. A toothpick inserted should come out mostly clean. Note: Cooking time may vary depending on the size of pan. 
4. Serve: Let cool for 5–10 minutes before serving. Scoop or cut into squares and enjoy warm!

Tips for Making the Best Corn Souffle

Corn souffle is simple, but a few small tricks can make the difference between a good corn souffle and an amazing one.

1. Don’t Overmix

Stir the ingredients just until combined. Overmixing can make the souffle dense instead of light and fluffy.

2. Use the Right Dish

A 2-quart baking dish or an 8x8-inch pan is perfect. You want enough depth for the souffle to puff slightly without overflowing.

3. Bake Until Golden

The top should be lightly browned, and the center just set. It’s fine if a toothpick comes out slightly moist. The souffle should be tender, not dry.

4. Rest Before Serving

Let the souffle sit for about 10 minutes after baking. This helps it set up and makes it easier to scoop or cut into squares.

5. Customize It

You can absolutely add different flavor profiles.

• Add 1 cup shredded cheddar cheese.
• Stir in 2 tablespoons chopped chives for a pop of freshness.
• Sprinkle in a pinch of cayenne pepper for a subtle kick.

Make-Ahead and Reheating Tips

One of the best parts about this recipe is how forgiving it is when it comes to timing. Whether you’re hosting Thanksgiving dinner or a casual Sunday brunch, corn souffle requires very little effort.

• Make ahead: You can mix the batter a few hours in advance and refrigerate it. When ready to bake, bring it to room temperature for about 15 minutes, then bake as directed.
• Reheat leftovers: Cover with a damp paper towel and microwave in short intervals until warm. The souffle stays creamy and soft even after reheating.
• Double it for a crowd: This dish scales beautifully. Simply double the recipe and bake in a 9x13-inch dish for larger gatherings.

What to Serve With Corn Souffle

Corn souffle pairs wonderfully with just about anything you’d serve at Thanksgiving or really, any dinner that you'd serve with sides.

Here's what I would serve corn souffle with:

• Roast turkey or ham
• Mashed potatoes and gravy
• Green bean casserole
• Sweet potatoes or yams
• Cranberry sauce

It’s also fantastic with everyday meals like roasted chicken, grilled pork chops, or chili.

How to Know When It’s Done

A common question when baking corn souffle (or really any souffle) is: How do I know when it’s ready?

Here’s what to look for:

• The top is lightly golden and puffed.
• The edges start to pull slightly away from the dish.
• A toothpick inserted in the center comes out mostly clean, with a few moist crumbs.

If the center looks overly jiggly, give it a few more minutes. Ovens vary, so start checking around the 40-minute mark.

Common Mistakes to Avoid

Even though this recipe is foolproof, here are a few pitfalls to avoid for the best results:

• Using too much liquid: Make sure the canned corn is well-drained.
• Overbaking: It can dry out quickly, so keep an eye on it near the end.
• Skipping the rest time: Letting it cool helps it firm up to the perfect consistency.
• Overmixing: Gentle stirring keeps it fluffy. Overmixing can lead to a denser corn souffle.

Variations to Try

Corn souffle is endlessly customizable. Try one of these easy twists to make it your own:

• Cheddar Corn Souffle: Add shredded cheddar or pepper jack for a melty, savory version.
• Herb and Chive Corn Souffle: Mix in fresh herbs like parsley, thyme, or chives.
• Spicy Corn Souffle: Stir in diced jalapeños or a sprinkle of cayenne.
• Bacon Corn Souffle: Crumble cooked bacon into the batter before baking.
• Sweet Corn Souffle: Add a tablespoon of honey and a pinch of cinnamon for a sweeter take that pairs well with brunch.

Serving and Storing

Corn souffle is best served warm, straight from the oven, but it’s also great at room temperature.

To store:

• Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or oven at 325°F until warm.

To freeze the corn souffle:

• Let the souffle cool completely, then wrap tightly in foil or plastic wrap and place in a freezer-safe container.
• Thaw in the fridge overnight, then reheat gently before serving.

More Side Dishes To Love

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Printable Recipe