Corn Soufflé

Warm, slightly sweet, light-as-a-cloud corn soufflé is a southern staple that's so good you'll see it on the buffet year-round. And it's so much easier than a fancy French soufflé: This recipe requires no furious beating of egg whites or a risk of collapse as it comes out of the oven. Instead you just fold together corn kernels, creamed corn, sour cream, corn muffin mix, and eggs, and bake until its fluffy and set. Sour cream is the secret star ingredient here: It balances the sweetness of the corn, and along with the creamed corn, adds serious moisture to the dish. Soon you'll be skipping the skillet of cornbread and making this easy soufflé instead. It's pure comfort food!

Is corn soufflé the same as corn pudding?

This dish also goes by corn pudding or corn spoonbread (recipes will vary on the amount of eggs and the type of liquid). Some also call it corn casserole, though corn casserole can also be a dish featuring fresh corn baked with cream.

Is corn soufflé spicy?

While the jalapeño in the soufflé adds the slightest touch of heat, the dish as a whole isn't spicy. You can always remove the seeds from the jalapeño if you're worried about the spice level, or, leave out the jalapeño all together. On the contrary, if you're a hot head, feel free to add more jalapeño.

Can frozen corn be used in corn soufflé?

This recipe is delicious with fresh corn kernels, thawed frozen corn kernels, or drained canned corn kernels. Use fresh corn in summer months and frozen later in the year.

Can corn soufflé be made ahead?

This soufflé is at its fluffiest right from the oven, so it’s best to plan on serving as soon as it’s baked. The corn and jalapeño mixture can be sautéed, cooled, and refrigerated one day ahead, though.

What goes with corn soufflé?

The beauty of corn soufflé is that it pairs perfectly with almost any kind of meal! Plus, it's delicious year-round. Easter ham, Thanksgiving turkey—you name it! During summertime, bring it to the cookout to enjoy alongside barbecued ribs. It's also a terrific side to serve with roast chicken at a Sunday dinner.