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.
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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!
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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!
Can I use the glory or jiffy corn mix as dry ingredients?
Hi Shay! That would completely change the result. The only dry ingredients you need for this recipe are a little bit of cornstarch and baking powder. Both are necessary for the success of the recipe. Hope this helps! Thanks for stopping by!
I’m excited to give this recipe a try very soon. Do you think it would be better to make the corn soufflé the day of Thanksgiving or could I make it the day before and then just heat it up while the turkey is resting?
I personally would make it the day of. That being said, individual pieces heat up really well in the microwave. I’ve never reheated the entire thing at once. Hope this helps!
I had volunteered to make a vegetable for a Friendsgiving Dinner today. I settled on cornbread souffle but thought I did not have the cornbread mix, so I looked for something else and found your recipe. We have chickens so I had fresh eggs. I had condensed milk and the rest of the ingredients. Everyone really liked it and asked for the recipe. My one question is how to reduce the sweetness a tad?
Hi! I’m so happy to hear everyone enjoyed it. You can try adding a little less condensed milk. Thanks for stopping by and commenting with your results!
I would like more kernels of corn how do you think it would change the recipe if I blended all ingredients except the whole kernel corn and just stored that into the remaining blended ingredients .
Hi Liz! It may work just fine! Let me know if you try!
Hi, I have used your recipe for Corn Souffle at many of our family get-togethers, and it is always a hit! At least when I remember to take it out of the refrigerator the morning of, and bake it!! Well, that’s what happened 5 days ago. Would it still be good to bake?
Hi Lenora! This is a late reply since I took a few days off for Christmas so it won’t be helpful to you anymore. I’d be leary to use it because it has eggs in it. I probably would just make it again if it were me. Thanks for using my recipe! I appreciate it.
Made this last Thanksgiving and it was a hit. Wondering if we wanted it to me a little more “souffle like” if we added another egg would it turn out?
Hi Damian! I haven’t tried that, I’d be worried it would taste too “eggy”, but let me know if you give it a try!
Been making this every year for past 5 years. And everyone always asks about it
Hi Carol! That’s awesome! I’m so happy to hear you’ve been making it and everyone loves it! I appreciate you taking the time to leave a comment!
Hi Valerie,
I made this for Thanksgiving in 2019 and it was a hit! I plan to make it again this Thanksgiving but can’t remember how much butter I used. I sometimes buy the butter that comes in 4oz sticks and sometimes buy butter in 8 oz sticks. We’re using 8oz of butter in the recipe, right?
Hi Lacy! The traditional sticks of butter are 4 oz in net wt, or 8 tbs, which is 1/2 cup of butter. You need 8 tablespoons of butter for this recipe. Hope this helps!
In the video it looks like way more than a teaspoon of baking powder and more than two tablespoons of cornstarch. 🤷🏻♀️
Hi Carlotta! The bowls that I am using are pinch bowl, they are very, very tiny. That’s why it may seem like there’s more. Thanks for stopping by!
my family makes this souffle for holidays too but we add some parmesan cheese to cut a little bit the sweetnes and is awsooome. try it!
Hi Natalie! I actually add some Honduran cream to it and it also cuts the sweetness. I’ll have to try it with parmesan as well. Thanks for stopping by!