The Best Homemade Corn Soufflé Recipe: Fluffy, Cheesy & Jiffy-Mix Free!
Discover the ultimate in comforting side dishes with this incredible homemade corn soufflé recipe. Forget the boxed mixes; this light, airy, and intensely cheesy soufflé is crafted entirely from scratch, using fresh or frozen corn, rich half-and-half, and a luxurious blend of cheeses. It bakes up into a golden, puffed delight with an irresistibly custardy interior that will impress at any holiday dinner, from roast turkey to a simple weeknight chicken. Beyond its decadent flavor and texture, it’s also naturally gluten-free when prepared with the right cornmeal, making it a perfect addition to diverse menus. This recipe elevates the humble corn dish into a gourmet experience that’s surprisingly easy to achieve.
For years, I sought a corn side dish that felt truly special, worthy of holiday gatherings and esteemed company, yet didn’t rely on the shortcuts of a pre-made box mix. This from-scratch corn soufflé is the delicious answer. It embodies all the beloved qualities of a classic corn dish – light, exceptionally cheesy, and wonderfully custardy – but without the added sugars, preservatives, and artificial flavors often found in mixes like Jiffy. While summer’s bounty of fresh corn is ideal, high-quality frozen corn works beautifully, ensuring this elegant dish is perfect for any season. Imagine serving this alongside your Thanksgiving roast turkey, Christmas ham, or a cozy weeknight roast chicken; it’s a versatile crowd-pleaser that delivers homemade comfort every time.
Why This Homemade Corn Soufflé Will Be Your New Favorite
There are countless reasons to fall in love with this easy, elegant corn soufflé. It’s more than just a side dish; it’s a culinary experience designed for convenience without compromising on quality or flavor.
- Effortless Holiday Side Dish: Perfect for special occasions like Thanksgiving, Christmas, Easter, or a celebratory Sunday dinner. Its impressive appearance belies its simple preparation, making you look like a gourmet chef with minimal fuss.
- Pure From-Scratch Goodness: Say goodbye to box mixes. This recipe uses clean, wholesome ingredients to create a light, fluffy, and cheesy soufflé with a fresh, authentic corn flavor that simply can’t be replicated by a packet. You control every element, ensuring superior taste and texture.
- Naturally Gluten-Free: When prepared with gluten-free fine-ground cornmeal, this soufflé is entirely gluten-free, making it an excellent option for those with dietary sensitivities or preferences, ensuring everyone at your table can enjoy this delightful dish.
- Convenient Make-Ahead Potential: Prepare the soufflé base several hours in advance, allowing you to manage your time efficiently, especially during busy holidays. The final step of folding in the egg whites and baking can be done just before serving, guaranteeing a perfectly puffed and golden finish.
I originally developed this recipe to complement my smoked pork tenderloin, and the combination was truly spectacular!
Chef’s Tip – Understanding the Differences: Corn Soufflé vs. Corn Pudding vs. Corn Casserole
While often used interchangeably, there are distinct differences between corn soufflé, corn pudding, and corn casserole. Corn pudding is typically creamier and has a looser, more custard-like consistency, frequently utilizing creamed corn as a base. Corn casserole, especially those made with boxed mixes, tends to be denser and heavier. This specific corn soufflé, however, stands apart. It’s designed to be remarkably lighter and airier, achieving a beautiful puffed top thanks to carefully whipped egg whites, and a soft, delicate, custardy center. It’s a truly from-scratch creation, offering a refined texture and taste that requires no artificial leavening agents or box mixes.
Essential Ingredients for Your Perfect Corn Soufflé
Crafting this elegant corn soufflé starts with selecting the right ingredients. Each component plays a crucial role in achieving the desired light texture, rich flavor, and custardy consistency. Here’s a closer look at what you’ll need and why each item is important:
- Corn: The star of our dish! You can use fresh corn, cut directly from the cob for the sweetest flavor, or opt for convenience with fully thawed frozen corn kernels. Frozen corn is often blanched before freezing, so it holds its texture well and doesn’t require pre-cooking.
- Dairy (Half-and-Half): This provides the essential creamy base for the soufflé. Half-and-half strikes the perfect balance between richness and lightness, ensuring a smooth, luxurious custard without being overly heavy. Whole milk or light cream can be used in a pinch, but half-and-half yields the best results.
- Egg Yolks: These are vital for creating the rich, custardy foundation of the soufflé, contributing to its luscious texture and golden hue. They also act as an emulsifier, binding the ingredients together seamlessly.
- Egg Whites: Separated and whipped to soft peaks, egg whites are the secret to the soufflé’s signature lift and airy texture. They eliminate the need for chemical leaveners like baking soda or powder, creating a naturally light and delicate structure. Ensure they are at room temperature for optimal whipping volume.
- Butter: Unsalted butter forms a foundational richness, complementing the corn and cheeses. Melting it and allowing it to cool slightly before mixing prevents it from cooking the eggs prematurely.
- Cornmeal: Crucially, use fine-ground cornmeal. This is different from coarse-ground cornmeal or polenta, which would result in a gritty texture. Fine cornmeal blends smoothly into the batter, contributing to the soufflé’s custardy consistency without being noticeable.
- Cayenne Pepper: A small pinch of cayenne adds a subtle warmth and depth of flavor without making the dish overtly spicy. It’s an optional but highly recommended addition that truly enhances the overall taste.
- Cheeses: A blend of cheeses adds complexity and creamy indulgence. Gruyere or white cheddar melt beautifully, providing a rich, savory backbone. Parmesan contributes a salty, nutty, and sharp finish, creating a wonderfully balanced flavor profile. Other excellent choices include Fontina or yellow cheddar for varied richness.
- Honey: A touch of mild-flavored honey, such as orange blossom, subtly balances the savory notes of the corn and cheese. If you prefer a sugar-free option, monk fruit-based zero-sugar honey alternatives work perfectly.
For precise measurements of these ingredients, along with salt and pepper (black or white), please refer to the detailed recipe card below.
Chef’s Tip – Why Skip the Jiffy Mix? The Benefits of From-Scratch Corn Soufflé
Many traditional corn soufflé recipes rely on Jiffy mix, a popular boxed corn muffin mix. However, Jiffy mix typically contains added sugar, preservatives, and wheat flour, which can affect the overall flavor, texture, and dietary suitability of your dish. By opting for a from-scratch approach, you gain complete control over every ingredient. This allows you to manage sugar levels, avoid unwanted additives, and effortlessly keep the recipe naturally gluten-free (with gluten-free cornmeal). The result is a corn soufflé with a remarkably fresher, cleaner, and more authentic taste, boasting a delicate texture that simply can’t be matched by a boxed alternative. It’s just as easy to prepare, yielding far superior results.
Exciting Substitutions & Flavorful Variations
One of the joys of this easy corn soufflé recipe is its adaptability. These simple variations allow you to customize the flavor profile to suit your palate or occasion, all while maintaining the dish’s signature light, fluffy texture and perfect bake every time.
- Mexican Corn Soufflé: Infuse your soufflé with vibrant Southwestern flavors. Before baking, stir in 1-2 diced roasted poblano peppers (for a mild, smoky kick), 1 cup of shredded pepper jack or sharp cheddar cheese for extra melty goodness, and ½ cup of drained canned green chilies for a hint of tang. Garnish with a generous sprinkle of fresh chopped cilantro before serving. For an even deeper flavor, consider adding a pinch of smoked paprika or ancho chili powder to the cornmeal mixture. This variation makes an excellent side for tacos, enchiladas, or grilled meats.
- Garlic & Herb Corn Soufflé: For a more savory and aromatic experience, this variation is truly delightful. Sauté 2-3 cloves of minced garlic until fragrant and add them to the corn batter. Then, fold in 2-3 tablespoons of finely chopped fresh herbs such as parsley, thyme, chives, or a combination. These herbs lend a beautiful freshness and earthy depth, making the soufflé taste sophisticated and bright. This version also functions wonderfully as a lighter, airier take on a traditional savory corn casserole, offering cheesy comfort without the density. Consider adding a dash of onion powder to further enhance the savory profile.
Craving another corn-based delight? My gluten-free cornbread with buttermilk and honey is incredibly delicious and surprisingly simple to make!
Chef’s Tip – Masterful Make-Ahead Techniques for Corn Soufflé
Streamline your cooking process, especially for entertaining, by preparing the soufflé base in advance. You can confidently assemble the corn and cheese mixture several hours before you plan to bake, right up to the critical step of whipping and folding in the egg whites. Once prepared, cover the soufflé base tightly with plastic wrap and store it in the refrigerator. When it’s time to bake, remove the base from the fridge about 30 minutes prior to allow it to warm up slightly towards room temperature. Meanwhile, ensure your egg whites are also at room temperature before whipping them to soft peaks. The warmer temperature of the whites helps them achieve maximum volume, which is essential for that perfect soufflé puff. Gently fold the whipped egg whites into the base, then immediately transfer to your pre-heated oven. This technique ensures the best possible rise and a beautifully airy texture.
Step-by-Step Guide: How to Craft the Perfect Corn Soufflé
Making this from-scratch corn soufflé is a straightforward process, resulting in an impressive dish with minimal effort. You’ll need a 2-quart baking dish; a rectangular glass dish, approximately 11″x7″, works perfectly. Before you begin, lightly spray your baking dish with avocado oil or your preferred non-stick spray to prevent sticking and ensure easy cleanup.
- Prepare Fresh Corn: If using fresh corn, carefully slice the kernels off the cobs using a sharp knife. Stand the cob upright in a large bowl to catch any stray kernels.
- Cook Fresh Corn: Bring a pot of lightly salted water to a rolling boil. Add the fresh corn kernels and cook for just 3 minutes to tenderize them slightly and enhance their sweetness.
- Drain and Cool Corn: Promptly drain the cooked fresh corn through a fine-mesh sieve and allow it to cool completely. If you are using frozen corn, simply thaw it thoroughly and drain any excess liquid; there’s no need to cook it further as it’s typically blanched before freezing.
- Create Corn Puree: In a blender, combine 1 cup of the cooled corn kernels with the half-and-half. Blend until the mixture is smooth and creamy. This puree forms the liquid base of your soufflé, ensuring a delicate texture.
- Whisk Dry Ingredients: In a medium-sized mixing bowl, whisk together the slightly cooled melted butter, fine cornmeal, sea salt, white or black pepper, and a pinch of cayenne. This creates a flavorful and slightly thickened base for the soufflé.
- Combine Base Ingredients: Pour the corn and half-and-half puree from the blender into the bowl with the cornmeal mixture. Add the remaining 1 cup of whole corn kernels, stirring gently to combine.
- Incorporate Cheeses and Honey: Stir in the grated Parmesan, Gruyere (or white cheddar), and honey into the corn mixture. Mix until just combined. The honey adds a subtle sweetness that perfectly balances the savory notes of the cheese and corn.
- Whip Egg Whites: In a separate, clean, dry bowl, beat the room temperature egg whites with an electric hand mixer on medium-high speed until soft peaks form. This means the whites will hold a shape but the tip will gently flop over. Do not over-beat to stiff peaks, as this can make them difficult to fold.
- Gently Fold in Egg Whites: Add the whipped egg whites to the corn batter in three gradual batches. Using a spatula, gently fold them in using an upward motion, being careful not to deflate the air you’ve incorporated. The batter will remain quite fluid, which is normal for a soufflé.
- Bake to Perfection: Pour the airy batter into your prepared 2-quart baking dish. If desired, sprinkle a little extra Parmesan cheese over the top for an even richer crust. Bake in a preheated 375°F (190°C) oven for 30-35 minutes, or until the top is beautifully puffed, golden brown, and feels slightly firm to the touch. Serve this magnificent corn soufflé immediately to enjoy its full airy glory.
Serving Suggestions: How to Best Enjoy Your Corn Soufflé
This light and savory corn soufflé is incredibly versatile and makes a fantastic accompaniment to a wide array of main courses and celebratory meals. Its rich, custardy texture and cheesy flavor complement both hearty and lighter dishes beautifully.
- Classic Holiday Tables: Elevate your festive spread by pairing this soufflé with traditional holiday meats. It’s an exquisite match for juicy roast turkey, tender prime rib, succulent roast chicken, or a glazed ham. Complete the ensemble with other classic sides like vibrant green beans, tangy cranberry sauce, and creamy mashed potatoes for an unforgettable holiday feast.
- With Smoky Meats: The delicate creaminess and subtle sweetness of the corn soufflé provide a wonderful contrast to the robust flavors of smoked dishes. Serve it alongside perfectly smoked pork tenderloin, grilled pork chops, or a flavorful smoked turkey breast. The soufflé’s light nature beautifully balances the richness and intensity of the smoky notes.
- Summer Cookouts and BBQs: Don’t limit this soufflé to just formal dinners! It’s a fantastic addition to any summer gathering. Pair it with grilled chicken, perfectly seared steak, or flaky grilled fish. Add a crisp, fresh green salad, and you have a balanced and immensely satisfying meal that’s perfect for warm weather entertaining.
- Brunch Highlight: For an indulgent weekend brunch, serve individual portions of corn soufflé alongside crispy bacon, sausages, or a medley of roasted vegetables. It adds a touch of elegance to any breakfast or brunch spread.
Storing and Freezing Corn Soufflé: Tips for Leftovers
While corn soufflé is undeniably at its best when served fresh from the oven – when its top is puffed and gloriously golden – you might occasionally find yourself with leftovers. Here’s how to best handle them to preserve as much of its delightful texture and flavor as possible:
Storage: To store leftover corn soufflé, allow it to cool completely at room temperature. Then, cover the baking dish tightly with plastic wrap or transfer the soufflé to an airtight container. Refrigerate promptly for up to 3 days. When reheating, it’s best to do so gently in a 325°F (160°C) oven until it’s warmed through to an internal temperature of 165°F (74°C). Covering it with foil during reheating can help retain moisture and prevent the top from over-browning. While it may lose some of its original airy lift, the flavor remains absolutely delicious.
Can You Freeze Corn Soufflé?
Regrettably, freezing corn soufflé is generally not recommended. The delicate, airy structure that defines a soufflé is largely dependent on the whipped egg whites. Upon thawing, these delicate air pockets tend to collapse, causing the soufflé to lose its characteristic puffed appearance and light, custardy texture. It will become much denser and wetter, significantly diminishing the overall enjoyment of the dish. For optimal taste and texture, it’s always best to enjoy this corn soufflé fresh or within a few days of refrigeration.
Common Questions About Our Corn Soufflé Recipe
Yes, you can certainly use canned corn as an alternative, but for the most vibrant flavor and optimal texture, fresh or frozen corn is highly recommended. If you choose canned corn, be sure to drain it exceptionally well and pat it dry with paper towels before adding it to the recipe. Be aware that canned kernels tend to be softer and may lack the sweetness and bright color of fresh or frozen corn. They might also carry a very slight metallic taste from the canning process, though this can often be minimized with proper draining and seasoning.
Unlike many corn casserole or cornbread recipes that rely on chemical leavening agents like baking powder and baking soda for their rise, this corn soufflé achieves its impressive lift and airy texture through entirely natural means. The key is the incorporation of meticulously whipped egg whites. When beaten to soft peaks and gently folded into the batter, these egg whites create a stable structure of air bubbles that expand in the heat of the oven, causing the soufflé to puff up beautifully. This method results in a lighter, more delicate texture than chemical leaveners, and ensures a cleaner flavor profile.
Absolutely! This recipe can be easily scaled up to feed a larger gathering. For a standard 9×13-inch baking dish, which typically holds about 3 quarts, you’ll need to scale the recipe by 1.5 times the original amounts. Simply multiply all ingredient quantities by 1.5. You can bake it at the same temperature of 375°F (190°C), but be prepared for a slightly longer baking time. Add an additional 5-10 minutes, and start checking for doneness early. The soufflé should be puffed, golden brown, and set in the center when gently touched.
Yes, this corn soufflé is wonderfully make-ahead friendly, allowing for easy preparation, especially when entertaining. You can prepare the entire soufflé base – all ingredients mixed except for the whipped egg whites – several hours, or even a day, in advance. Store the covered base in the refrigerator. Just before baking, allow the base to come closer to room temperature for about 30 minutes, then whip your egg whites (which should also be at room temperature for maximum volume) and gently fold them into the prepared base. This method ensures optimal puff and texture for your soufflé.
Explore More Delicious Corn Recipes
If you share my passion for fresh, sweet corn, you’re in for a treat! Corn is an incredibly versatile ingredient, shining in a variety of dishes. Here are some of my favorite fresh corn salads, each one bursting with bright flavors, vibrant colors, and making for the perfect side dish for anything from casual summer dinners to elegant holiday tables. They are proof that corn can be both comforting and refreshing.
- Quinoa Corn Salad with Lemon Vinaigrette
- Sweet Corn Succotash with Bacon
- Cold Green Bean Salad With Tomatoes and Corn
- Avocado Corn and Black Bean Salad
Did You Make This Delicious Corn Soufflé?
I genuinely hope you enjoyed preparing and tasting this homemade corn soufflé as much as I do! Your feedback means the world to me and helps other enthusiastic cooks discover and appreciate this recipe. If you loved it and it became a hit at your table, please take a moment to give it a 5-star rating in the recipe card below. Sharing your experience and ratings truly makes a difference, and I always look forward to hearing from you!
📖 Recipe
Corn Souffle (no Jiffy Mix)
Sally Cameron
Pin Recipe
Equipment
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2 quart baking dish
Ingredients
- 2 cups fresh corn kernels or frozen, thawed
- 1 cup half and half
- 3 tablespoons unsalted butter melted and cooled
- 4 large egg whites at room temperature
- 3 large egg yolks
- 2 teaspoons honey regular or no-sugar
- 3 tablespoons fine cornmeal
- ½ teaspoon fine sea salt
- ¼ teaspoon white pepper or black pepper
- 1 pinch cayenne pepper
- ½ cup finely grated parmesan cheese 2 ounces
- ½ cup grated gruyere 1.6 ounces, or white cheddar
Instructions
Get ready
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Pre-heat the oven to 375°F. Spray a 2-quart baking dish with avocado oil or non-stick spray, ensuring even coverage. Melt the butter and set it aside to cool slightly to avoid scrambling the eggs. Carefully separate the eggs; you’ll need all 4 egg whites and 3 egg yolks for this recipe.
Prep the corn
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If using fresh corn, slice the kernels off the cob and then boil them in lightly salted water for 3 minutes. Drain them thoroughly and allow to cool completely. If using frozen corn, simply thaw it completely and drain any excess moisture; no need to cook it as it’s typically blanched. Next, combine 1 cup of the prepared corn kernels with the half-and-half in a blender and process until smooth.
Make the batter
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In a medium bowl, whisk the egg yolks and the slightly cooled melted butter until the mixture is smooth and well combined. Add the fine cornmeal, sea salt, pepper (white or black), and cayenne pepper, whisking again to incorporate. Pour in the pureed corn and half-and-half mixture from the blender. Gently fold in the remaining 1 cup of whole corn kernels, followed by the grated cheeses (Parmesan and Gruyere/white cheddar). Stir by hand until just combined, ensuring not to overmix.
Beat egg whites
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Using a hand mixer or stand mixer with a whisk attachment, beat the room temperature egg whites until soft peaks form. This means the whites will hold their shape when the whisk is lifted, but the very tip of the peak will gently curl or flop over. Be careful not to over-beat them to stiff peaks, as this can make them more difficult to incorporate evenly into the batter without losing air. Gently fold the whipped egg whites into the corn batter in three separate additions, using a spatula to lightly incorporate the whites with an upward motion. The batter will be quite fluid, which is the desired consistency for a light soufflé.
Bake corn souffle
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Pour the carefully prepared soufflé batter into your pre-sprayed 2-quart baking dish. If you wish, sprinkle a little extra Parmesan cheese over the top for an even more golden and savory crust. Place the dish into the preheated 375°F (190°C) oven and bake for 30-35 minutes. The soufflé is ready when its top is beautifully puffed and golden brown, and it feels slightly firm but still yields a little to the touch in the center. Serve immediately to capture its optimal texture and height.