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A golden-brown baked corn souffle Recipe in a white ceramic dish with a fluffy, slightly risen top. A spoonful is missing, revealing the moist, fluffy interior with visible corn kernels.

Corn Souffle Recipe

A light, fluffy, and creamy Corn Souffle Recipe that combines simple pantry staples with whipped egg whites for cloud-like texture. A family favorite since childhood, perfected with a secret touch of honey.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American, Comfort Food, Holiday
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Foundation
  • 1 can 15 oz Creamed corn
  • 1 can 15 oz Whole kernel corn - Drained
  • 4 large Eggs - Separated
  • 1 cup Sour cream - Room temperature
  • ½ cup Butter - Melted
  • ½ cup All-purpose flour
  • 1 teaspoon Baking powder
  • 2 tablespoon Sugar
  • ½ teaspoon Salt
Optional Flavor Boosters
  • 1 cup Sharp cheddar cheese - Shredded
  • 2 tablespoon Fresh chives - Chopped
  • ½ teaspoon Garlic powder
  • ¼ teaspoon Black pepper
  • 1 tablespoon Honey - Max’s “secret twist”

Equipment

  • 1 9x13 baking dish (Buttered thoroughly)
  • 1 Electric mixer (For beating egg whites)
  • 2-3 Large mixing bowls (For base and egg whites)
  • 1 Rubber spatula (For folding egg whites)
  • set Measuring cups & spoons (Standard set)

Method
 

  1. Preheat oven, butter dish, separate eggs, and let ingredients warm.
    A rectangular baking dish filled with flour and cornmeal mixture, surrounded by whole eggs, cracked eggshells, and small bowls of ingredients.
  2. Mix corn, sour cream, butter, and dry ingredients until combined.
    A mixing bowl filled with corn batter surrounded by fresh corn on the cob, flour, eggs, and oil on a light-colored surface.
  3. Beat egg whites until stiff peaks form for light texture.
    A bowl of whipped egg whites being gently folded into a yellow corn mixture using a metal whisk, creating a fluffy texture.
  4. Fold whipped egg whites carefully into corn base mixture.
    A rectangular ceramic baking dish containing a freshly baked corn soufflé with a dark golden, caramelized top, resting on a cooling rack.
  5. Bake until golden, slightly jiggly, then rest before serving.
    A golden-brown baked corn souffle Recipe in a white ceramic dish with a fluffy, slightly risen top. A spoonful is missing, revealing the moist, fluffy interior with visible corn kernels.

Nutrition

Serving: 160gCalories: 240kcalCarbohydrates: 24gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 380mgPotassium: 220mgFiber: 2gSugar: 6gVitamin A: 450IUVitamin C: 3mgCalcium: 90mgIron: 1.2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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