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If you’ve been searching for the perfect side dish that feels like comfort wrapped in a fluffy cloud of cheesy, sweet corn goodness, then you absolutely must try this Corn Soufflé Recipe. It’s the kind of dish that brings everyone to the table, combining simple pantry staples to create a soufflé that’s lighter and fluffier than traditional corn casseroles, with a burst of cheddar and the gentle pop of tender corn kernels in every bite. Whether it’s for a holiday gathering or a cozy weeknight dinner, this recipe never fails to impress and satisfy.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface filled with a creamy pale yellow mixture as the base layer. On top of this, there are bright yellow corn kernels on one side and bright orange shredded cheddar cheese spread over the other side. Small pieces of finely chopped green chives are scattered among the cheese. A white spatula with a wooden handle is inside the bowl, mixing the ingredients gently. Photo taken with an iphone --ar 4:5 --v 7

Getting your ingredients right is the first and most exciting step toward making a delightful Corn Soufflé Recipe. Each component may seem straightforward, but together they build layers of flavor and texture that make this dish truly special.

Creamed corn (1 can, 14.75 ounces): Smooth and creamy, it serves as the base that delivers moistness and subtle sweetness.
Jiffy corn muffin mix (1 package, 8 ounces): The secret to fluffiness, this mix binds the soufflé while adding that classic cornbread flavor.
Salted butter (½ cup, melted): Brings richness and helps keep the soufflé tender and moist.
Sour cream (½ cup): Adds a tangy creaminess that balances the sweetness of the corn.
Large egg (1): Essential for structure and lift, making the soufflé pleasantly light.
Garlic powder (½ teaspoon): A subtle hint of savory depth without overpowering the corn’s natural flavor.
Salt (½ teaspoon): To enhance all the wonderful flavors.
Sweet kernel corn (1 can, 15.25 ounces, drained): Adds texture and bursts of juicy sweetness throughout.
Shredded cheddar cheese (1 cup): Half mixes into the batter, and the rest tops the soufflé with a golden, melty crown.
Finely chopped chives (2 tablespoons): Introduces a mild oniony freshness and beautiful flecks of green.

How to Make Corn Soufflé Recipe

Step 1: Preheat and Prepare the Batter

Start by preheating your oven to 350 degrees Fahrenheit and greasing an 8×10- or 9×9-inch baking dish with non-stick spray to ensure easy removal later on. In a large bowl, whisk together the creamed corn, Jiffy corn muffin mix, melted butter, sour cream, egg, garlic powder, and salt until the batter is smooth and perfectly combined. This step is key—it creates the base that leads to that fluffy yet moist soufflé everyone loves.

Step 2: Add Corn, Cheese, and Chives

Next, gently fold in the drained sweet kernel corn, half of the shredded cheddar cheese, and the finely chopped chives using a spatula. Careful not to overmix here; you want the bite-sized corn to stay intact and the chives to distribute evenly, so every spoonful has a pop of sweet corn and a fresh herbal note.

Step 3: Bake and Finish with Cheese

Pour the batter into your prepared baking dish, smoothing the top with a spatula. Slide it into the oven and bake for 25 minutes. Then, sprinkle the remaining cheese over the top and bake for another 5 to 10 minutes. You’ll know it’s done when the edges are a gorgeous golden brown and the center still wobbles slightly when nudged. Letting the soufflé rest for 5 to 10 minutes before serving helps it set perfectly.

How to Serve Corn Soufflé Recipe

A white rectangular baking dish filled with a layered casserole is shown on a white marbled surface. The bottom layer is creamy yellow mashed potatoes mixed with pieces of corn and small green herbs, giving it a soft texture with some chunkiness. The top layer is melted bright orange cheddar cheese evenly covering the potatoes. A wooden spoon is lifting a square portion from the dish, showing the layered inside strongly and some melted cheese stretching slightly. The wooden spoon's handle extends toward the top left corner of the dish. The scene is placed on a dark blue cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The Corn Soufflé Recipe is already rich with flavor, but a few thoughtful garnishes can elevate it further. Sprinkle extra finely chopped chives or a light dusting of smoked paprika to introduce color and a hint of smokiness. A dollop of sour cream or a drizzle of honey-butter on the side can bring additional creaminess or sweetness as you desire.

Side Dishes

This soufflé pairs wonderfully with roasted meats like a juicy turkey breast or honey-glazed ham, making it perfect for festive meals. For lighter fare, serve it alongside a crisp green salad tossed with a tart vinaigrette to balance the richness. Steamed green beans or sautéed asparagus also make great complements, bringing vibrant freshness to the plate.

Creative Ways to Present

To impress your guests, bake this soufflé in individual ramekins for charming single servings or use a decorative ceramic dish that you can bring straight to the table. For a rustic vibe, stack spoonfuls atop a toasted piece of crusty bread as a unique appetizer. No matter the presentation, the vibrant golden top and fluffy interior will be a showstopper.

Make Ahead and Storage

Storing Leftovers

Leftover Corn Soufflé keeps beautifully in an airtight container in the refrigerator for up to 3 days. The texture may firm up a bit but reheats nicely with a bit of gentle care, making it a convenient option for quick meals later in the week.

Freezing

You can freeze this soufflé either before or after baking. To freeze raw, pour the mixed batter into a freezer-safe dish and cover tightly. When ready to enjoy, thaw overnight in the fridge and bake as directed, adjusting time slightly if needed. If freezing after baking, cool completely, wrap well, and thaw before reheating to maintain the best texture.

Reheating

To bring your soufflé back to life, reheat in a 325-degree oven until warmed through, about 15 to 20 minutes depending on portion size. Avoid the microwave if you want to preserve that fluffy texture—low and slow heating works best to keep it tender and delicious.

FAQs

Can I use fresh corn instead of canned corn?

Absolutely! Fresh corn adds brightness and sweetness. Simply cook the kernels briefly to soften before mixing into the batter. Just be sure to drain any excess moisture so the soufflé doesn’t get watery.

Is this Corn Soufflé Recipe gluten-free?

Unfortunately, the Jiffy corn muffin mix contains wheat, so this recipe is not gluten-free as written. However, you can find gluten-free corn muffin mixes to substitute and still achieve delicious results.

Can I make this soufflé dairy-free?

Yes, with some easy swaps. Use dairy-free butter, sour cream alternatives, and a non-dairy cheese substitute. The texture might differ slightly, but the flavor will still shine!

How do I know when the soufflé is fully baked?

The edges should be golden brown and firm, while the center still jiggles lightly when the pan is nudged. This slight wobble means the inside is set but still moist and fluffy.

Can I add other ingredients to customize this recipe?

Definitely! Chopped jalapeños add a spicy kick, cooked bacon or ham introduce savory depth, and swapping cheddar for pepper jack or a blend of cheeses creates new flavor profiles. Just keep the texture balance in mind.

Final Thoughts

This Corn Soufflé Recipe is one of those rare dishes that feels special but never complicated. It’s a cozy, comforting crowd-pleaser that’s perfect for holidays, weeknight dinners, or anytime you crave a fluffy, cheesy bite of corn heaven. I wholeheartedly encourage you to give it a go—you might just fall in love with this golden, fluffy masterpiece the way I have!

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Corn Soufflé Recipe

Ingredients You’ll Need