This corn souffle is so easy to make. It is a wonderful side dish for the holidays or a great way to dress up a weeknight dinner.
This corn souffle is sweet, buttery, and oh-so easy to make. I am huge fan of souffles, like this easy carrot souffle and this butternut squash souffle. This corn souffle is the consistency of a quiche and a very rich side dish.
This corn souffle is super easy to make and there are just a few steps. It bakes in about 45 to 50 minutes and is the perfect side dish to dress up a weeknight dinner or to impress holiday guests.
For this recipe, you will need:
- Canned corn: You’ll need one can, about 15 ounces. Be sure to drain your corn. You can also use frozen, just let it thaw out first.
- Canned creamed corn: You’ll need one can of creamed corn for this souffle, about 14.75 ounces.
- Eggs: You’ll need four large eggs for this recipe.
- Sugar: To sweeten the souffle with.
- Butter: I recommend using unsalted butter.
- Salt: You’ll need just ½ of a tablespoon.
- Corn starch: To thicken the souffle.
- Milk: I recommend using whole milk in this recipe. I have not tested it with any non-dairy milk.
You will also need a hand mixer and a two quart casserole dish.
How to make
To make this corn souffle, begin by cracking the eggs in a large bowl.
Add the milk and mix with a hand mixer for about three minutes.
Next mix in the remaining ingredients, except for the corn and creamed corn. Mix well.
Stir in the corn and creamed corn and then pour into a well greased two quart casserole dish.
Bake for 45 to 50 minutes at 400 degrees.
How to store
Store any leftovers in airtight container in your refrigerator. Leftovers will be good for 4 to 5 days after making.
Tips for this recipe
- You can add less sugar if you like.
- If you have only salted butter on hand, it is OK to substitute but be sure to leave out the salt.
- Try adding a pinch of nutmeg to really bring out the flavors in this recipe.
- Hand mixer
- 2 quart casserole dish
- 4 large eggs
- ½ cup unsalted butter melted and cooled
- ½ cup white sugar
- ½ cup whole milk
- 3 tablespoon corn starch
- ½ teaspoon salt
- 1 can creamed corn about 14 ounces
- 1 can corn about 15 ounces
- To make this corn souffle, begin by cracking the eggs in a large bowl.
- Add the milk and mix with a hand mixer for about three minutes.
- Next mix in the remaining ingredients, except for the corn and creamed corn. Mix well.
- Drain the canned corn.
- Stir in the corn and creamed corn and then pour into a well greased two quart casserole dish.
- Bake for 45 to 50 minutes at 400 degrees. The souffle is the consistency of a quiche.
If you enjoyed this recipe, you might also like:
- Sour Cream Green Bean Casserole
- Copycat Rudy’s Creamed Corn
- No Boil Crockpot Mac and Cheese
- Copycat Cracker Barrel Carrots
- Thanksgiving Deviled Eggs
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