Corn Souffle Recipe (Sweet, Savory), BBQs, Potlucks

This corn souffle is the perfect combination of sweet and salty flavors, and it’s really simple to prepare!

This simple Southern side dish is spectacular and tasty but very quick, thanks to beaten egg whites for a fluffier texture and a handful of grated cheddar.

Perfect for BBQs, potlucks, or whenever you have a sweet corn pudding or souffle desire!

Why Is This Recipe So Delicious?

• This wonderful recipe is sometimes known as “corn casserole” or “corn pudding.” Your baked corn dish, whatever you name it, is fantastic! Sweet corn is baked in a light, fluffy, and rich breading for a creamy side dish that melts in your mouth.
• It’s a favorite all year long! This is a fantastic side dish for summer potlucks and picnics, but it may also be served at holiday feasts in the fall and winter.
• Corn pudding is a terrific recipe to make ahead. Make it the night before and refrigerate it completely covered in plastic wrap or a lid. Reheat it in the oven at 350°F for 15 minutes or until well warmed through just before serving.

Important Ingredients

Fresh or frozen whole kernel corn can be used, but I prefer the convenience of canned corn. If you’re using frozen corn, make sure it’s completely thawed before proceeding with the recipe.

Creamed Corn — The texture and sweetness that creamed corn adds to this corn pudding is incredible. It helps to the melt-in-your-mouth texture by being thick and creamy.

What Do Corn Casserole, Corn Pudding, and Corn Souffle Mean?

The meals are extremely similar, and the terms “corn pudding” and “corn souffle” are frequently interchanged. The texture of the three varies, with corn casserole being the densest and corn souffle being the lightest.

Cornbread mix or cornmeal are commonly used in corn casseroles and corn puddings, but here we use all-purpose flour, which makes the breading a little lighter.

Sour cream, cream cheese, and butter are included in many corn casserole/pudding recipes to keep them moist and fluffy, and they may or may not call for eggs.

To achieve a more airy, typical souffle texture, we use beaten egg whites in our corn souffle.

Chef’s Advice

• Corn souffle gets its fluffy, light texture from whipped egg whites, making it more like a souffle than a cornbread casserole. Please do not skip this step! It makes a huge impact.
• The mixture will be thicker and take longer to bake if your baking dish is tiny. Don’t rely just on the timer; the consistency of the corn souffle is crucial!
• Corn souffle with diced jalapenos is delicious. Simply include them into the batter prior to adding the whipped egg whites! Also, if you like cheddar cheese, sprinkle some extra on top of the souffle right before baking.
• Some canned whole kernel corn brands have more liquid than others. Drain some of the moisture from the canned corn before adding it to the mixture if it appears to be too liquidy. A lot of liquid can mess up the consistency and baking time.

Corn Souffle Recipe

This corn souffle is the perfect combination of sweet and salty flavors, and it’s really simple to prepare!

This simple Southern side dish is spectacular and tasty but very quick, thanks to beaten egg whites for a fluffier texture and a handful of grated cheddar.

Perfect for BBQs, potlucks, or whenever you have a sweet corn pudding or souffle desire!

Ingredients

• 4 eggs separated
• 2 15.25-ounce cans whole kernel corn 30.5 ounces total
• 2 tablespoons white sugar
• 1 pinch salt
• 2 15-ounce cans of creamed corn 30 ounces total
• ¼ cup all-purpose flour
• 4 tablespoons milk
• 1 cup shredded cheddar cheese

Equipment

• Oven
• Medium bowls (2)
• Hand mixer or stand mixer
• Silicone spatula
• Souffle dish (or casserole dish)
• Foil (optional)

Instructions For Corn Souffle Recipe

1. Preheat the oven to 350 degrees F.
2. In a medium mixing bowl, whisk egg whites on high speed until stiff peaks form.
3. In a separate medium mixing bowl, thoroughly combine whole kernel corn, creamed corn, sugar, salt, flour, milk, cheddar, and egg yolks.
4. Gently fold in whipped egg whites once everything is mixed. Stir until everything is well blended.
5. Place the mixture in a souffle dish. Bake for 1 to 12 hours (60 to 90 minutes) or until the souffle is mostly set in the center. Some jiggling is OK. Note: After the first 30 minutes, loosely cover the souffle with foil if it appears to be browning too quickly. Make sure the foil doesn’t touch the souffle’s surface.
6. Remove the souffle from the oven and serve immediately.

Notes

• Swerve Granular can be used for the white sugar in this recipe in an equal amount.
• Gluten-Free Option: Replace the all-purpose flour in the ingredients list with an equivalent amount of gluten-free all-purpose flour. Also, double-check the labels on your specific corn cans to ensure they’re gluten-free.
• Use an equal quantity of plant-based, unsweetened milk and a dairy-free cheddar to make it dairy-free.

This recipe serves roughly 8 people. The nutritional values indicated are for one serving only and do not include any alternative components. The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 8. The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 275kcal, Carbohydrates: 40g, Protein: 11g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 606mg, Potassium: 326mg, Fiber: 1g, Sugar: 7g, Vitamin A: 351IU, Vitamin C: 7mg, Calcium: 128mg, Iron: 1mg, Net Carbs: 39g