Corn soufflé is one of the easiest and tastiest sides you can make. I pretty much love all things corn, but corn soufflé is one that I can never pass up.
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Corn Is More Than a Staple in Honduras, It’s a Way of Life
Corn is pretty huge in Honduras and we make so many delicious things from it. We even have restaurants dedicated solely to corn!!
What?!?
I may have to do a corn recipe series in order to share all the yumminess you can make from it!! But for now, corn soufflé it is!
Making This Corn Soufflé Was One of My First Experiences Cooking
My mom and my sister have been making corn soufflé forever and it’s one of the first recipes I learned back when I was attempting to learn how to cook.
This Corn Soufflé Has Been Perfected From Years of Tweaking
My sister and my mom have both tweaked, changed and perfected the recipe so many times throughout the years and we now all make this final version of our corn soufflé. (Until my sister decides to try some other amazing way that will make it better!)
So without further ado, I give you my family’s recipe for corn soufflé!
Essential Items
Here are some essential prep tools, utensils, and appliances I used to make this recipe.
Featured Items
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Making Corn Soufflé
My recipe really is no-fail since all it involves is throwing a bunch of ingredients in a blender, pouring them into a baking dish, and waiting for the sweet deliciousness to be done in the oven!
Gather Your Ingredients
You’ll need some simple ingredients which you probably already have on hand. See the recipe below for the full list.
Blend All the Ingredients
You place all your ingredients in a blender and mix!
Pour into a Greased Baking Dish
Once everything has been mixed well, pour the mixture into a greased 8×11.5 (2 qt) baking dish.
Bake Until Golden on Top
Bake at 350 for approximately 55 minutes or until this beautiful golden color is achieved.
Allow to Cool
Allow your corn soufflé to cool before cutting it. Make sure you use a good, sharp knife in order to get a clean cut.
Serve and Enjoy Your Corn Soufflé
I personally love topping mine with my homemade Honduran Mantequilla Rala. It’s our version of sour cream but I hate to compare it to sour cream since it’s oh so much tastier and better.
I’ve been lucky to also find a pretty good equivalent at HEB. Just a dollop of this on my corn soufflé and it’s perfection!
QUICK & EASY RECIPES
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Corn Soufflé
A SWEET, CREAMY, CUSTARDY CORN CASSEROLE
Essential Equipment
Ingredients
- 1 can cream style sweet corn 14.75 ounces
- 1 can whole kernel corn 14.75 ounces, drained
- 1 can sweetened condensed milk 14 ounces
- 4 ounces cream cheese cubed, ½ an 8-ounce bar
- 2 tablespoons corn starch
- 1 teaspoon baking powder
- 4 eggs
- 1 stick butter (salted) melted
Instructions
- Preheat oven to 350°.
- Melt the butter, drain the corn, and then put all the ingredients in a blender and blend together.
- Pour into a greased 8×11.5 (2 qt) baking dish and bake for approximately 55 minutes or until golden on top.
- Serve and enjoy this wonderful corn soufflé!
Since this recipe makes a lot and it’s just me, does this freeze well? TIA
Hi Kathy! I’m afraid it would separate if frozen, but I haven’t tried it to say for sure. Maybe you could share with a neighbor? 🙂 Let me know if you do try to freeze some of it. Merry Christmas!
My husband made this but wasn’t pleased with the results. It was far too sweet, and he prefers the texture of some whole kernels of corn in his souffle. Easy to make tho!
Hi there! I’m sorry to hear your husband didn’t enjoy the souffle. The corn souffle was the big hit at our Thanksgiving and on the blog this holiday season. As a recipe creator, though, I know there will always be some people that may think something is too sweet or too salty, and that’s OK. I hope that you will try other recipes from the blog and hopefully find something you and your husband love! I appreciate you stopping by the blog!
Hi,
Once finished and it has cooled does it need to be refrigerated?
I am also from Honduras
Hi Ivonne! Glad to meet a fellow catracha! If you don’t serve it or finish it immediately, yes, it has to be refrigerated. Individual pieces warm up nicely in the microwave. Thanks for stopping by the blog!
Valerie,. it sounds yummy will try it for Thanksgiving. Thank you
Hi Belinda! I hope you love it! Happy Thanksgiving!
I haven’t tried this one, yet, but I’ll be using it for thanksgiving 2019…can’t wait!!
Hi Gina! I hope you love it!! It’s one of my favorite things!! Thanks for stopping by the blog.
Hi Valerie! Looking forward to trying this. What size cans (10,15, 20 Oz.?) for the cream corn, whole kernel corn and condensed milk? Thank you!
Hi Heidi! The cream corn is 14.75, the whole kernel is 15.25, and the condensed milk is 14 oz. Enjoy!
Can you make this ahead? If so, should I mix everything and bake just before serving or bake and reheat?
Hi Terri! Individual portions of this reheat nicely in the microwave. It’s a very quick recipe to prepare so if you could mix everything together and put it in the oven with enough time it’ll be nice and warm when ready to eat. If not, just bake it ahead and reheat it either in the oven or individual pieces in the microwave. Hope this helps! Thanks for stopping by.
Has anyone made this using regular condensed milk instead of sweetened condensed milk. I would prefer to make it so that it is not sweet. Thanks.
Hi there! So I have never seen condensed milk that isn’t sweetened, except for low fat or sugar-free, but they are still sweet. Where do you find non-sweetened condensed milk? Or could you possibly be referring to evaporated milk? I have never made this souffle without the sweetened condensed milk. It definitely has some sweetness to it, but it’s balanced by the the cream cheese.
My mistake. I was thinking of evaporated milk. Sorry – Is there anything that I could use that is not sweet instead of the sweetened condensed milk. Thank you Valerie.
Gene
I guess you could try evaporated milk. I can’t guarantee it won’t change the texture. If
You try it, let me know!
I did attempt making it, leaving out the sweetened condensed milk and not adding any thing in it’s place. I used a 12 oz bag of thawed frozen white corn instead of the canned and everything else as instructed. I used an immersion blender, don’t have a regular blender, and the mix looked the same as your pictures. Then I discovered that my glass baking dish was larger than the one you recommended so I shortened the baking time by a few minutes. It actually came out great. It even has a fair amount of sweetness just from the corn. Thanks for the recipe. I will be making this again.
So happy to hear it turned out great! I appreciate you stopping by to comment your results. Have a great one!
I’m making this for Christmas dinner. If I double the recipe do I need to increase the cooking time?
Hi Kathy! If I were you, I’d make two separate Pyrex dishes in the oven. I wouldn’t double the time or your top could end up browning too much before the whole thing is cooked. Thanks for stopping by! Merry Christmas!
THAT was the best Corn Soufflé ever!! Thank you!
Hi Jeannie! Yay!!! So happy you tried it and loved it! It’s so easy and it’s one of my favorite things! Thank you so much for stopping by the blog, I appreciate it!
I am so happy to see this recipe. I lost my old one and i love it. Thank you, it is so good with everything.
Hi Sandy! I love this corn souffle so much!! One of the easiest and tastiest sides ever!!
Hi Valerie. I am making this to go with pork loin roast tonight. I used a recipe for 30 yrs from some quick magazine recipe using mayo, canned white sauce and frozen corn and ????. I got it from who knows where. I lost it when our home burned down in the Santa Rosa fires. Did not memorize the recipe so excited to try yours. Thanks. see how it turns out,
Hi Deborah! I’m happy you found my recipe and I hope that you enjoy it as much as you did your old one! Thanks for stopping by!