Corn Souffle | Easy Corn Casserole

This creamy sweet Corn Soufflé recipe is one of our favorite easy side dishes for the holidays! Corn casserole is the perfect accompaniment to Oven Roasted Turkey or Honey Baked Ham and a great vegetarian and gluten free option for guests! It’s so good, you might find yourself making it all year long!

corn souffle in an oval casserole dish with blue scoop

When my mom discovered she was sensitive to gluten almost ten years ago, a lot of our favorite family dinners immediately became off-limits. At the time, the gluten free diet was relatively uncommon, and there weren’t a lot of pre-packaged and readily available gluten free options on the market.

It felt overwhelming at first, but we worked together to find new gluten free favorites and adapt old ones. Thankfully, the Thanksgiving meal was one of the easiest ones to make gluten free, as so many of the classics are already gluten free (think turkey, mashed potatoes, and green beans).

However, even after all these years there was one recipe we had yet to make gluten free—corn pudding. 

Corn Casserole- A Classic Holiday Side Dish

I’m sure many of your families grew up eating this classic side dish at holidays, family reunions, and potlucks. Whether you called it corn casserole, corn pudding, or corn souffle, it was impossible to resist this sweet and creamy dish!

Growing up, we ate it with everything from BBQ pulled pork to meatloaf, but it was a requirement on our Thanksgiving and Christmas day menus.

I still remember opening the fridge on the day after Thanksgiving and getting a little jolt of happiness when I saw the Cool-Whip container with “Corn Pudding” scrawled on the top in my mom’s handwriting. Whipped topping containers always have the best leftovers, amiright?

The only problem, of course, was that our favorite corn pudding was made the way most of them are made–with kernel and cream style corn, sour cream, and gluten-full Jiffy cornbread mix.

corn casserole in a large oval baking dish

Gluten Free Corn Pudding Souffle

This year, I set out to remake this favorite into a flourless version our whole family could enjoy. After a few tests and lots of tweaking, I’m happy to say this recipe passes the test. In fact, I think I may even like it better than our old recipe!

I’m calling this a corn soufflé rather than corn casserole, because it’s got a lot of eggs, no flour, and very little cornmeal, which really allows the naturally sweet flavor of the corn to shine. 

This recipe is a little bit lighter than the standard corn casserole, but it’s still very creamy, slightly sweet, and almost custard-like. It’s made completely from scratch but still a cinch to throw together!

You probably already have all the ingredients you need on hand, so let’s get right down to it and whip up this amazing corn soufflé!

baked corn casserole in an oval dish

Ingredients in Corn Souffle

Here’s what you’ll need:

  • Eggs
  • Melted butter
  • Granulated sugar
  • Milk
  • Cornstarch
  • Cornmeal
  • Can of drained whole kernel corn
  • 2 cans cream style corn (Note: most creamed corn is gluten free, but I always recommend checking labels to be sure!)
  • Salt
  • Vanilla

How to Make Corn Souffle

  1. Preheat the oven to 400 degrees and grease a 3 quart casserole dish. I have found it’s important to use a 9 x 13 inch pan or other shallow 3 quart casserole dish. If the pan is too deep, it doesn’t cook through before the top browns.
  2. In a large bowl, beat together the eggs, butter, and milk.
  3. In another bowl, whisk together the milk, cornstarch, and cornmeal until smooth. Add the milk mixture to the egg mixture and whisk until well combined.
  4. Add the corn kernels, cream corn, salt, and vanilla and stir until combined.
  5. 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.

scoop of corn souffle taken out of an aqua baking dish

Corn Casserole Substitutions and Variations

  • Feel free to use fresh or frozen and thawed corn kernels in place of the canned corn.
  • Loaded Corn Souffle: Sprinkle the top with crumbled bacon and chives. 
  • Spicy Corn Casserole: Omit vanilla. Add 1/2 teaspoon smoked paprika and a can of diced green chilies for mild heat or 2 finely chopped jalapenos for more heat.
  • Cheesy Corn Casserole: Omit Vanilla. Add 1 cup of cheese of your choice (I like sharp cheddar, pepper jack, or a mix of both).

How long does corn casserole last in the fridge?

After the corn souffle has been baked and cooled, cover it tightly, and store in the refrigerator. The casserole will keep for 3-4 days.

Can corn souffle be made ahead of time?

Yes!  Mix up the casserole and bake as usual, then cool completely before covering and storing in the refrigerator.

To reheat, cover the casserole dish with foil and bake at 350 degrees for 20 minutes. Uncover, and bake another 5-10 minutes or until heated through.

I do not recommend freezing this recipe.

Individual slices of corn casserole can be reheated in the microwave.

serving of corn souffle on a blue scoop

A Gluten Free Thanksgiving Menu

Curious about what else we eat at our gluten free Thanksgiving? Here are a few of our favorites:

And for dessert:

I hope you enjoy this updated casserole recipe as much as we do!

corn souffle in an oval casserole dish with blue scoop

Corn Souffle

Yield: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This Corn Souffle recipe is a fluffy, subtly sweet corn custard that's a perfect side dish for the holidays!

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
  • 1 (15.25 oz) can corn kernels, drained (or 1 1/2 cups fresh or frozen corn kernels)
  • 2 (14.75 oz) cans cream style corn
  • 1 teaspoon salt
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat the oven to 400 degrees. Grease a 9 x 13 inch casserole dish or a 3 quart flat oval baking dish.
  2. In a large bowl, lightly beat the eggs with a whisk. Whisk in the butter and sugar.
  3. 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.
  4. Add the corn kernels, cream corn, salt, and vanilla and stir until combined.
  5. 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.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 109mgSodium: 394mgCarbohydrates: 22gFiber: 1gSugar: 8gProtein: 5g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

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7 Comments

  1. Made this for Christmas dinner as a side for a ham and right away after cooking I noticed that my first worry was correct, that this should be made in a deeper casserole dish and not a 13 x 9” serving dish. It came out too dry, a 2-3 Qt high sided casserole dish would have kept more moisture in and made a better dish and that was what I was thinking but followed the recipe instead because was first time making this one.

  2. I always use a box of jiffy and skip the eggs, it comes out delicious, I have to make it during the holidays several times

  3. Hi Heather, I’m sorry I’m not sure I understand. You can see the recipe but not the ingredients? There are measurement listed beside all the ingredients in the recipe above. Please let me know if you have trouble finding them!

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