Corn Soufflé (Corn Pudding)

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Is there a pound of cheese in this Corn Soufflé - yes there is. No turning back now friends. We're in it.
My mom has been making this Corn Soufflé for 30+ years of my life. The fact that it's just NOW being added to WGC is wild to me. This super easy Corn Soufflé can be made with 1 mixing bowl and 10 minutes of prep time and it will be your new favorite comforting side dish.

An oval baking dish with corn soufflé on a wooden board with a spoon in it to serve.

Why I Love This Recipe

Mama Dalkin has a handful of recipes that always transport me back to childhood, like her apple crisp and this Corn Soufflé is also one of them. It made an appearance every other week on our dinner table and my sister and I would fight for the last spoonful. It's easy to assemble and pairs well with many main courses. This year I'm adding it to the WGC Thanksgiving menu because we all need it! I promise, you'll love it!

A close-up shot of an oval baking dish with corn soufflé on a wooden board with a spoon in it to serve.

Ingredients & Substitutions

Mise-en-place of all the ingredients to make corn soufflé.
  • Eggs
  • Frozen Corn thawed
  • Greek Yogurt
  • Sour Cream
  • Melted Butter
  • Cornmeal
  • Monterey Jack Cheese
  • Cheddar Cheese
  • Chopped Mild Green Chiles from a can (optional)
  • Chives 
  • Kosher Salt
  • Black Pepper freshly cracked

*For a full list of ingredients and instructions please see recipe card below.

How to Make Corn Soufflé

A white mixing bowl with all the ingredients to make corn soufflé.

Step 1: In a large bowl combine all the ingredients and stir to combine. Prepare a baking dish with non-stick cooking spray.

An oval white baking dish with batter to make corn soufflé.

Step 2: Preheat the oven to 350 degrees. Transfer into the baking dish and place into the oven. Bake for roughly 45 minutes. 

An oval white baking dish with corn soufflé.

Step 3: Remove from the oven and let cool slightly before scooping.

How to Store Corn Soufflé

You can store this in the fridge for 3 days and warm it in the oven or microwave when its time to eat.

How to Freeze Corn Soufflé

Due to the cream in it, I do not recommend freezing it since the texture will not be great when thawed.

Tips & Tricks

This recipe truly couldn't be easier! If you want to add anything into the mix, it'll most likely work. Change up the cheeses, please be my guest.

I find that for the best results, I cube my cheese in ½ inch cubes so that every single bite has a little pocket of melted cheesy goodness.

FAQs

What do you eat with corn soufflé?

We eat Corn Souffle with just about anything in our family. But it's my favorite when it's alongside some Thanksgiving side dishes like mac and cheese, a big salad and some protein

Are soufflés supposed to be gooey?

The gooey-ness in a souffle is only from the pockets of cheese. The rest of the souffle is more light and fluffy.

How long can a soufflé sit after baking?

This isn't a traditional souffle that needs to be served immediately. This recipe gives you a bit more grace so you can serve it 20-45 minutes after it comes out of the oven.

Do souffles reheat well?

As a whole, no. But if you want to quickly reheat leftovers of the souffle, that will absolutely work.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Corn Soufflé

Author: Gaby Dalkin
5 from 14 votes
My moms famous Corn Soufflé recipe that can be made with 10 minutes of prep, 1 mixing bowl and a baking dish. Simple and perfect with pockets of cheese in every bite.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 8 people

Ingredients
  

  • 3 large eggs
  • 10 ounces frozen corn, thawed
  • ½ cup greek yogurt
  • ½ cup sour cream
  • ½ cup melted butter
  • ½ cup cornmeal
  • 8 ounces Monterey Jack Cheese, cubed
  • 8 ounces Cheddar Cheese, cubed
  • 4 ounces chopped mild green chiles
  • ¼ cup chives, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper

Instructions
 

  • Preheat the oven to 350 degrees. Prepare a 9x13 baking dish with non-stick cooking spray.
  • In a large bowl combine all the ingredients and stir to combine. Transfer into the baking dish and place into the oven. Bake for roughly 45 minutes.
  • Remove from the oven and let cool slightly before scooping and serving.

Notes

Prep Ahead Instructions: this recipe can be mixed ahead of time but it cannot be BAKED ahead of time. So feel free to follow the instructions the day before or morning of to combine all ingredients, but bake it right before serving. 

Nutrition Information

Calories: 425kcal | Carbohydrates: 10g | Protein: 19g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 155mg | Sodium: 827mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1109IU | Vitamin C: 6mg | Calcium: 461mg | Iron: 1mg
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20 Comments

  1. This recipe sounds great ! I would like to send it to myself, my daughter-in-law and my daughter. But, I can only email !!! You do not offer email possibility. My printer does not work either, not compatible with my Chrome Book.
    ???

    1. yes it will need to cook for longer! I'd just do the toothpick test as it will depend on the size of the vessel you're baking in.

  2. 5 stars
    Very easy, largely very good. I screwed up and didn’t cut the cheese into small enough pieces, which didn’t end up melting, leaving chunks of cheese that were unappetizing. But we ate around those, and the flavors were really great. Going to try making it again at some point without the cheese at all.

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