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Scooping corn souffle from baking dish.

Corn Soufflé

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Corn soufflé is creamy, fluffy, and perfectly sweet! This easy side dish recipe is made with just 6 simple ingredients in only one bowl.
Prep: 5 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 8 servings
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Ingredients
  

  • 2 large eggs at room temperature
  • 6 tablespoons butter melted and cooled
  • 1 cup full-fat Greek yogurt or sour cream, at room temperature
  • 1 (15-ounce) can cream-style corn
  • 1 (10-ounce) bag frozen corn thawed and drained, about 2 cups
  • 1 (8.5-ounce) box corn muffin mix such as Jiffy

Instructions
 

  • Place a rack in the center of your oven and preheat to 350°F. Coat a 2-quart casserole dish with nonstick spray (a deep 8x8-inch ceramic baking dish works well).
  • In the bottom of a large mixing bowl, beat the eggs with a whisk until lightened in color and foamy, about 2 full minutes (this helps make the souffle extra airy).
    Whisking eggs in glass bowl.
  • Fold in the butter, Greek yogurt, creamed corn, and frozen corn.
    Whisk in glass bowl with corn souffle ingredients.
  • Scatter the muffin mix over the top and stir gently to combine. Transfer to the prepared baking dish, smoothing the top.
    Stirring corn souffle mixture in glass bowl.
  • Bake for 45 to 55 minutes, until the corn souffle feels set when lightly pressed on top, is golden at the edges and no longer jiggles in the center when you gently wobble the pan. A toothpick inserted in the center should come out clean. The cooking time will vary based on the depth and shape of your casserole dish.
  • Let cool 10 minutes, then serve.

Notes

  • TO STORE: Cover the corn soufflé tightly in the dish or transfer leftovers to an airtight container. Refrigerate for up to 4 days.
  • TO REHEAT: Warm individual portions in the microwave or reheat the entire casserole in a 325°F oven until warmed through. To keep it moist, I like to reheat it covered with foil, then I remove it during the last 5 minutes of baking time.
  • TO FREEZE: You can freeze baked corn soufflé for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 8)Calories: 296kcalCarbohydrates: 37gProtein: 8gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 71mgSodium: 552mgPotassium: 207mgFiber: 3gSugar: 10gVitamin A: 421IUVitamin C: 3mgCalcium: 57mgIron: 1mg
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