corn casserole souffle recipe

Written ByJenny Smyth Posted on
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The Best corn casserole souffle recipe

I am absolutely obsessed with this corn casserole souffle recipe. It’s a game-changer for any occasion, whether it’s a holiday dinner, a family gathering, or just a regular Tuesday night. I’ve made it for my kids countless times, and they always devour it in seconds.

The best part is that it’s incredibly easy to make and requires minimal ingredients. The combination of creamy corn, crunchy crust, and airy souffle is absolute perfection. My kids love helping me mix the batter, and we always have so much fun watching it rise in the oven.

The aroma that fills the kitchen is simply irresistible. I’ve even been known to sneak into the kitchen before dinner and steal a few bites (don’t tell my kids!) This recipe is truly a staple in our household, and I’m confident it will become one in yours too.

I love how versatile it is – we’ve served it as a side dish, as a main course, and even as a brunch item. The leftovers are always devoured within minutes, which says a lot about how much everyone loves it! The secret to its success lies in the combination of corn kernels, cream cheese, eggs, and shredded cheddar cheese.

It’s a match made in heaven! I could go on and on about this recipe all day long… trust me when I say you won’t regret trying it out!

Corn Casserole Soufflé

4.5 from 1311 votes

A light and fluffy soufflé with a creamy corn filling. Perfect for a comforting side dish or a light meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 6Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Corn Filling

2 cups frozen corn
1 small onion, finely chopped
1 clove garlic, minced
1 cup heavy cream
1 cup shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper

For the Soufflé Batter

4 large eggs, separated
1/2 cup all-purpose flour
1/2 tsp cream of tartar
1/4 tsp salt

👨‍🍳Directions

1Preheat oven to 375°F.
2Grease a medium-sized baking dish and set aside.
3This will ensure the soufflé does not stick to the dish.
4In a saucepan, combine frozen corn, chopped onion, and minced garlic.
5Cook over medium heat until onions are translucent and garlic is fragrant.
6This should take about 5 minutes.
7Stir occasionally to prevent burning.
8Add heavy cream to the saucepan and bring to a simmer.
9Let it simmer for 2-3 minutes until the cream has thickened slightly.
10Stir occasionally to prevent burning.
11Remove from heat and stir in shredded cheddar cheese, salt, and black pepper.
12Mix until the cheese is fully melted and the mixture is smooth.
13In a mixing bowl, beat egg whites with an electric mixer until stiff peaks form.
14This will take about 5-7 minutes.
15The mixture should hold its shape when the beaters are lifted.
16In another bowl, whisk together egg yolks, flour, and cream of tartar until well combined.
17This will create the base for the soufflé batter.
18Gently fold the egg yolk mixture into the corn filling until just combined.
19This will prevent the soufflé from deflating.
20Be careful not to overmix.
21Gradually fold in the beaten egg whites into the corn mixture.
22This will add volume and lightness to the soufflé.
23Be gentle to maintain the airiness of the egg whites.
24Pour the soufflé batter into the prepared baking dish.
25Smooth the top with a spatula.
26This will create an even surface for baking.
27Place the baking dish in the preheated oven.
28Bake for 35-40 minutes or until the soufflé is puffed and golden brown.
29The center should be set and a toothpick inserted should come out clean.

🔧Equipment

Mixing bowl
Saucepan
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 165mg🧂Sodium: 700mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 12g

📝Notes

Tips: Serve immediately after baking for the best texture. The soufflé will deflate quickly as it cools.

Watch Video Of How Corn Casserole Soufflé Works

This corn casserole souffle recipe is always a good idea for any occasion. It’s a versatile dish that can be served as a side or a main course, and it’s perfect for family gatherings, holidays, or even a weeknight dinner.

It’s a great way to enjoy corn in a different way, and it’s packed with nutrients. Plus, it’s easy to customize with different types of cheese, vegetables, or meat.

It’s a crowd-pleaser that everyone will love. It can be made ahead of time or frozen for later.

It’s a great dish to have on hand for a quick and easy meal. It’s a dish that everyone will love, and it’s a great way to enjoy a classic dish with a twist.

❓ Frequently Asked Questions About Corn Casserole Soufflé

Q1: What type of corn should I use for this recipe?

For this recipe, you’ll want to use frozen or canned corn kernels that have been thawed or drained of excess liquid. Fresh corn won’t work well here because it’s too moist and can make the soufflé collapse.

Q2: Can I make this recipe without using cream cheese?

No problem at all! You can substitute the cream cheese with an equal amount of sour cream or Greek yogurt if you don’t have any cream cheese on hand.

Q3: Why do you recommend using only 2 cups of shredded cheddar cheese?

Using too much cheese can overpower the other flavors in the dish and make it too rich. Two cups are plenty to give you that perfect cheesy flavor without overdoing it.

Q4: Can I bake this soufflé in advance?

Sure thing! You can prepare the batter up to 24 hours in advance and store it in the refrigerator until you’re ready to bake it. Just make sure to let it come to room temperature before baking.

Q5: Why does your recipe call for 6 eggs?

The six eggs provide structure to the soufflé without making it too dense or heavy. You can reduce the number of eggs if you prefer but be aware that your soufflé might not rise as well.

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