Corn Soufflé

This no-fail corn soufflé uses simple ingredients and is so tasty. It not only makes for an amazing side dish for the holidays but it's also perfect for accompanying any meal year round.

a slice of corn souffle on a plate

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!!


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!

corn casserole

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.

top view of baked creamed corn casserole and two oven gloves

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!)

sweet corn souffle recipe

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.

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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.

corn souffle recipe

Blend All the Ingredients

You place all your ingredients in a blender and mix!

corn casserole recipe
corn souffle from scratch
cream corn souffle
corn souffle with cream cheese

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.

baked corn souffle
corn casserole with cream cheese

Bake Until Golden on Top

Bake at 350 for approximately 55 minutes or until this beautiful golden color is achieved.

baked corn casserole

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.

slicing off a piece of corn casserole from a baking dish

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.

a slice of creamed corn casserole on a plate

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!

Corn Soufflé


4.42 from 213 votes
Cooking Method(s)
  • Baking
Oven Temp350°
Prep Time
5 minutes
Cook Time
55 minutes
Total Time
1 hour
Recipe by: Valerie Cooper
This easy and delicious corn soufflé is so creamy and smooth. It uses simple ingredients and makes for a wonderful side dish to any meal.
a slice of corn souffle on a plate

Essential Equipment

  • measuring spoons
  • ninja professional blender



  • 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!

Nutrition Facts

Calories: 333kcal | Carbohydrates: 36g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 115mg | Sodium: 373mg | Potassium: 332mg | Sugar: 23g | Vitamin A: 670IU | Vitamin C: 3.7mg | Calcium: 159mg | Iron: 0.7mg

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70 thoughts on “Corn Soufflé”

    1. It’s so quick to prepare, I would do it the same day. Alternatively, I’ve made it fully the day before and then microwaved individual pieces when ready p serve. Thanks for stopping by!

  1. 5 stars
    SO much better than the recipe with the boxed cornbread! This souffle’ will definitely be on our Easter luncheon table!!

  2. 5 stars
    The BEST and the easiest!! Thank you so much for this recipe!! I get so tired of the typical jiffy corn muffin mix corn pudding (and all the slight but endless variations) so I was looking for something interesting and different, and this is IT!! In case anyone wants to know it is NOT Too sweet in the slightest! Flavor is sublime, texture smooth and delicate, so easy to prepare. I will be making this again and again!! ❤❤❤❤

  3. 4 stars
    Wouldn’t let me give it 5 stars!!! Tried! This is heaven! Tried many recipes and this is crazy good! We have a lovely steakhouse in Scottsdale that makes a sweet corn soufflé, this is as good! Thank you for sharing!

  4. 4 stars
    The soufflé turned out great I was light fluffy, tasty very easy recipe. The only comment is it was a bit too sweet. I’m wondering if you could substitute the sweetened condensed milk with just straight condensed milk and would another sweetener still be needed or noon at all.

    1. Hi John! I’m glad you enjoyed it. There is only sweetened condensed milk. There is also evaporated milk, which may be what you’re thinking of, but that would not work as well. You can try adding less of the condensed milk to see if that makes it the perfect sweetness for you. Thanks for stopping by!

  5. Hi, looks wonderful and super easy, I was wondering can this be made the day night before, I have limited oven space Thanksgiving day?

      1. Great to hear! Thanks for replying Valerie, I will definitely be making this corn soufflé for this year’s Thanksgiving.

  6. 5 stars
    I made this for Thanksgiving, and it was a huge hit. I followed the recipe to the letter, except I only blended about 1/3 of the corn kernels in with the creamed corn and other ingredients. I added the other 2/3 in after blending. It came out beautifully! Thank you for this lovely recipe that I suspect is going to become a new holiday tradition in our family!

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