Thanksgiving is just around the corner. And corn souffle is a classic casserole that invariably makes its way to the table. It’s somewhere between cornbread and creamy golden corn casserole. This corn souffle delivers every time, with or without a special occasion. I often make it at home because I don’t have the patience to wait for the holidays. LOL. Luckily, canned corn is very accessible and affordable. Whew!
Recipe Ingredients
Dairy – Cream, sour cream, and butter make your casserole irresistibly moist and creamy for soul-satisfying goodness.Eggs – These guys bind the ingredients together, contribute to a light and fluffy casserole, and add richness to your souffle.Corn – I suggest using canned corn to save you all the hassle. It’s easier and equally delicious as fresh corn. However, fresh corn is incredible if you have it.Dry Ingredients – Flour, cornmeal, and a leavening agent give structure to your corn casserole. Yes, you can replace the flour with your go-to gluten-free all-purpose flour mix.
How to Make Corn Souffle
Make the Batter
Combine – In a large mixing bowl, beat heavy cream and eggs for about a minute. Then add sour cream and continue mixing till it’s fully combined, about one more minute. (Photos 1-2)Remaining Ingredients – Next, add corn, creamed corn, flour, cornmeal, sugar, baking powder, and salt and mix until thoroughly combined. Add the melted butter and vanilla, and gently fold just combined. (Photos 3-5)
Bake the Casserole
Bake – Transfer the batter to the prepared baking dish, smooth over the top, and cover with foil. Bake for 35-40 minutes, then uncover and bake for ten more minutes or until a toothpick inserted into the center comes out clean, and the top is slightly brown. (Photo 6)Serve – Allow to cool slightly for about 5 minutes, sprinkle with parsley if desired, serve and enjoy!
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
This corn souffle freezes well, so you can definitely make it ahead. Simply bake it as instructed, let it cool, wrap it with foil or cling wrap, and store it in the fridge or freezer. You can reheat it in the oven or microwave when ready to serve.
Serving and Storage Instructions
Store corn casserole in the baking dish covered with plastic wrap to prevent drying. It will last in the fridge for four days or freezer for two months. Reheat the creamed corn souffle in the oven for 10 minutes at 350°F/177℃. Or you can microwave individual servings.
What to Serve With Corn Souffle
Corn souffle is hands down one of the best holiday side dishes, alongside sweet potato casserole and roast garlic mashed potatoes. It’s light and fluffy with a smooth texture and comforting flavor, making it the perfect side dish for smoked ham and smoked turkey.
More Soul-Satisfying Corn Recipes to Try
Conclusion
Creamy, decadent corn souffle is incredibly easy to make and super tasty. This elegant dish is ideal for special occasions and simple enough for everyday dinners. Does your family have their go-to corn casserole recipe? Let me know in the comments.
Watch How to Make It
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