If you’re craving a warm, comforting side that fits right in at any family gathering, this corn soufflé is the one to make! Lightly sweet, perfectly creamy, and made without flour, it’s a naturally gluten-free twist on the classic corn pudding casserole we’ve loved for years. Whatever it’s paired with, this cozy dish belongs on your holiday table.
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Why You’ll Love This Corn Souffle Recipe
This creamy, sweet corn soufflé is one of our favorite easy side dishes for the holidays! A cozy, comforting classic that pairs perfectly with our Easy Garlic & Herb Oven Roasted Turkey, Sweet Orange Glazed Ham, or any of your favorite mains. It’s so good, you might find yourself making it all year long!
When my mom discovered she was sensitive to gluten almost ten years ago, many of our favorite family dinners were suddenly off-limits. With few gluten-free products available, we spent countless evenings experimenting in the kitchen. Thankfully, Thanksgiving was easy to adapt (turkey, mashed potatoes, and skillet green beans were already gluten-free), but one dish stumped us – our corn pudding recipe.
Creamy, golden, and just sweet enough, it was always the star of every family potluck. I still remember spotting the Cool Whip container labeled “Corn Pudding” in my mom’s handwriting the day after Thanksgiving, a sure sign it was a keeper!
So here is my flourless version that our whole family can enjoy. After a few tweaks, this gluten-free corn soufflé has officially earned a permanent place on our holiday table!
CourtneyIngredients You’ll Need
You’ll only need a handful of pantry staples for this easy corn soufflé recipe:
- Eggs: The secret to that light, custard-like texture.
- Butter: Adds richness and flavor.
- Sugar: A touch of sweetness balances the corn’s natural flavor.
- Milk: Helps create the creamy base.
- Cornstarch and cornmeal: Provide structure and just enough body.
- Corn: Use canned, frozen, or fresh kernels. Fresh or frozen has the best texture!
- Creamed corn: Adds moisture and sweetness (most brands are gluten-free, just double-check the label).
- Salt and vanilla: Round out the flavor and give it a cozy, sweet finish.
This combination makes a baked corn pudding that’s light and airy while still rich and comforting.
How to Make Corn Soufflé
Step 1: Preheat the oven to 400°F and grease a 9×13-inch or 3-quart casserole dish. In a large bowl, whisk the eggs, melted butter, and sugar until smooth.
Step 2: In another bowl, whisk together the milk, cornstarch, and cornmeal until no lumps remain, then pour into the egg mixture.
Step 3: Stir in the corn kernels, creamed corn, salt, and vanilla.
Step 4: Pour into the prepared dish and bake for 45-60 minutes, or until the top is lightly golden and the center is just set. Serve immediately.
This is comfort food at its simplest – rich, lightly sweet, and perfectly creamy. The result is more like a custard than a bread-based casserole, which makes it extra special.
Recipe Tips & Variations
- Loaded Corn Soufflé: Sprinkle the top with crispy bacon and chopped chives before baking.
- Spicy Corn Casserole: Skip the vanilla, add a pinch of smoked paprika, and stir in a can of diced green chiles or a couple of chopped jalapeños.
- Cheesy Corn Soufflé: Stir in 1 cup of shredded sharp cheddar or pepper jack before baking for an extra savory twist.
- Corn Pudding Soufflé: For a creamier, more pudding-like version, use half-and-half instead of milk.
No matter which variation you try, this creamed corn casserole delivers that cozy, Southern side dish flavor everyone loves.
Storage and Reheating Tips
- Once baked, let the soufflé cool completely, then cover tightly and keep in the fridge for 3 to 4 days.
- To reheat, cover the dish with foil and bake at 350°F for about 20 minutes. Uncover and bake another 5-10 minutes, until heated through and lightly browned on top. You can also pan-fry it with a little bit of butter. It gets extra crispy and delicious this way–almost like a corn fritter!
- Because it’s dairy-based, I don’t recommend freezing this recipe. It’s best enjoyed fresh or reheated within a few days.
For a full holiday spread, serve alongside Make-Ahead Butterhorns or Green Bean Tater Tot Casserole, and finish the meal with a slice (or two) of Pecan Pie Bars!
Recipe FAQs
The secret is not overmixing. Whisk your eggs until lightly frothy, combine gently, and bake as soon as the batter is mixed. Also, avoid overbaking. The soufflé should be just set in the center for that soft, creamy texture.
It’s best served warm, shortly after baking, when the center is creamy and the top has that perfect golden crust. If it sits too long, it will deflate slightly, but don’t worry, it’s still delicious reheated!
Absolutely! You can use canned corn (just drain it first) or frozen corn (thaw and pat dry). Both work perfectly in this recipe. The combination of whole corn kernels and creamed corn gives the best flavor and texture balance.
This corn soufflé recipe is everything a holiday corn bake should be – creamy, sweet, and a little nostalgic. It’s easy enough for a weeknight family dinner, yet special enough for your Thanksgiving sides lineup. Whether you’re making it gluten-free or sticking with the classic, this dish proves that comfort food doesn’t have to be complicated!
More Cozy Holiday Sides
- Roasted Sweet Potatoes and Goat Cheese
- Cranberry and Pear Sauce
- Cranberry Brie Crostini
- Creamiest Mac and Cheese
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Creamy Corn Souffle Recipe
Ingredients
- 4 large eggs
- 1/4 cup unsalted butter (melted and cooled)
- 1/4 cup granulated sugar
- 1/2 cup milk
- 4 Tablespoons cornstarch
- 4 Tablespoons cornmeal
- 15.25 oz corn kernels, drained ((or 1 1/2 cups fresh or frozen corn kernels))
- 2 cans cream style corn (14.75 oz each)
- 1 teaspoon salt
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 400 degrees. Grease a 9 x 13 inch casserole dish or a 3 quart flat oval baking dish.
- In a large bowl, lightly beat the eggs with a whisk. Whisk in the butter and sugar.
- In another bowl or large measuring cup, whisk together the milk, cornstarch, and cornmeal until smooth. Add to the egg mixture and whisk until well combined.
- Add the corn kernels, cream corn, salt, and vanilla and stir until combined.
- Pour the mixture into the prepared pan and bake for 45 minutes to 1 hour, or until the top is lightly browned and the souffle is set. Serve immediately.
Notes
- Drain the plain corn but not the creamed corn!
Nutrition
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