Creamy Corn Souffle Recipe

corn souffle in an oval casserole dish with blue scoop

Creamy Corn Souffle Recipe

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.

4.5 from 74 votes

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: 8

Calories: 278kcal

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!

Equipment

Course Side Dish

Cuisine American

Keyword corn casserole, corn pudding souffle, corn souffle, corn souffle recipe

Nutrition