Corn Pudding Soufflé

This sweet and buttery Corn Pudding Soufflé is an absolute must-make holiday side dish. It pairs well with savory entrées like holiday ham, turkey or standing rib roast. It’s not a soufflé in the truest sense of the word, but rather it’s the flavor and texture of the buttery sauce that makes it light and airy. It’s a beloved family holiday tradition.

Ingredients to Make Corn Pudding Soufflé Recipe

This corn pudding is a family recipe. In my opinion, my Mom’s Corn Pudding Soufflé is the best corn pudding recipe. Obviously, it’s nostalgic, but the utter simplicity and unabashed deliciousness sets it apart from the cornbread mix versions. Corn pudding is a popular classic Southern side dish to serve, particularly around the holidays. Whether it’s Easter, Thanksgiving or Christmas, corn pudding is likely to be on the menu in some form. There are quite a few variations and different ingredients used from cook to cook. I’ve had corn pudding that is mainly pudding and very little corn. This sweet corn pudding is the complete opposite. Ingredients you’ll need for Southern Corn Pudding:

• Soufflé- Please note, this corn pudding isn’t the classic soufflé that’s fussy and intimidating to make. In this instance, it refers to the rich buttery sauce.
• Corn – Frozen super sweet corn is ideal, but you could adapt using another variety of whole kernel corn (shoepeg or white corn) or canned corn that’s been well drained.
• Sauce – The sauce is made on the stovetop and it consists of butter, all purpose flour and evaporated milk and white sugar.
• Leavening: Baking powder not baking soda. The baking powder will make the sauce foam just a bit when it’s added.
• Spices – Salt and nutmeg. Even though it’s a small amount, nutmeg brings a delicious expanded flavor to any cream sauce. It’s no different with this corn pudding recipe.
• Large Eggs – It’s important to add the eggs in the right order so they don’t scramble. Temper them with a small amount of the butter prior to adding them to the warm sauce.
• Granulated Sugar – Corn Pudding is sweet so sugar is imperative. You could possibly adapt using a heat stable alternate sweetener of your choice. Rule of thumb is; if you’ve had success using an artificial sweetener in other dishes that call for granulated sugar, it should work in this recipe as well.

How to Make the Best Corn Pudding Soufflé Recipe

• Heat Oven and Prep the Baking Pan: Preheat the oven and brush a 9×9-inch baking dish with 1 tablespoon butter.
• Drain Corn: Drain the corn well in a colander and place into a large bowl.
• Melt Butter: Melt butter over medium-high heat.
• Flour and Sugar: Add one tablespoon flour and one half cup sugar, stir to combine.
• Cook: Cook until the sugar is completely dissolved and the flour is incorporated.
• Temper the Eggs: Add a small amount of the butter-sugar mixture to the eggs. Add back to the pan.
• Liquid and Seasonings: Stir in the evaporated milk, baking powder, salt and nutmeg. Pour over the corn. Mix well.
• Transfer to Prepared Dish: Pour the corn mixture into the prepared 9-inch baking dish. Sprinkle the top lightly with nutmeg.
• Oven: Bake per the cook time in the recipe until golden brown and the center is set when gently shaken.

Tips for Make Southern Corn Pudding

• Kitchen Tools: A small saucepan, measuring cups and spoons, large bowl, rubber spatula, whisk, a 1 1/2-2 quart casserole dish or 9×9-inch baking pan.
• Can I use Canned Corn? You can use the same amount of canned corn for this corn pudding recipe. Drain it well, then proceed with the recipe as directed. You can also use fresh corn kernels that have been cooked and cooled.
• Does this Soufflé Puff Up? Don’t let the name “soufflé” intimidate you, it’s not an eggy soufflé in the purest sense of the word. One of the ingredients is baking powder, and it does puff up ever so slightly while baking.
• Do the Eggs Need to be Tempered: If you add a small amount of the warm butter-sugar mixture to the beaten eggs, it will bring the eggs to temperature and you’ll avoid having an issue with scrambled eggs. It sounds way more involved than it is, it takes seconds to do.
• Make-Ahead Tip: You can fully assemble this homemade corn pudding soufflé several hours in advance then cover it with plastic wrap and chill. Allow 15-20 minutes on the counter to warm a bit just before serving.
• Double the Recipe: You can double the recipe and bake it in a 13×9-inch baking dish. When doing so, the baking time may need to be adjusted for the increased volume. Test the center for doneness, it should be set when gently shaken and not runny.

Recipe Variations

• Herbs: You could add fresh thyme, chives or parsley to the wet ingredients prior to combining with the corn.
• Corn Casserole with Jiffy: You might also like this Crock Pot Corn Casserole recipe using Jiffy corn muffin mix.

Storage and Leftovers

• Storage: Store leftover Corn Pudding Soufflé covered with aluminum foil or in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating: Reheat leftovers gently in single servings in the microwave or in a 350°F oven just until heated through.
• Freezer: I don’t recommend freezing this corn pudding. The filling can breakdown when thawing.

What You’ll Love About this Corn Pudding Recipe

• It’s Sweet: This corn pudding is all about the flavor and texture of the sweet corn kernels.
• Simple Ingredients: This recipe turns simple pantry ingredients into an unforgettable holiday side dish.

More Southern Corn Recipes and Casseroles to Make

• Scalloped Corn Casserole features a buttery cracker topping and cheddar cheese.
• Loaded Corn Cakes are pan fried with bacon, green onions and cheese.
• Slow Cooker Sweet Corn Bread is the ideal side to serve with soup, chili or beans.
• Southern Style Creamed Corn is a warm weather favorite that’s made in a skillet on the stovetop.
• See How to Boil Corn on the Cob in milk and butter.
• Crispy Corn Fritters.
• Easy Creamy Cornbread Casserole from Belly Full.

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• Baking Dish
• Mixing Bowls
• Saucepan
• Nutmeg Grinder