This sweet and buttery Corn Pudding Souffle is an absolute must-make holiday side dish. It pairs well with 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 that makes it light and airy. It's certain to become a holiday tradition.
Best Corn Pudding Ever
I think My Mom's Corn Pudding Souffle is the best corn pudding recipe ever. It's a bold statement, I know, but I mean it sincerely. First of all, it's my Mom's recipe. It's a dish that I look forward to every Thanksgiving and Christmas that we're able to spend together. My Parent's ministry work takes them overseas for periods of time, and we've spent many Holiday seasons apart through the years. Perhaps, that's the reason I love this dish so much, as well as it's utter simplicity and unabashed deliciousness.
Corn Pudding a Southern Favorite Especially at the Holidays
Corn pudding is always a favorite in the South, and there are quite a few variations. I've eaten corn pudding that is mainly pudding and very little corn. This corn pudding is the complete opposite. Don't let the name "soufflé" intimidate you, it's not a 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. It's sweet and buttery just like my Mom's hugs.
Other Corn Casseroles to Add to the Menu
Other corn casseroles you may like to try:
- Scalloped Corn
- Creamy Crockpot Corn Casserole
- Southern Style Creamed Corn made on the stovetop
- Easy Creamy Cornbread Casserole from Belly Full
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Helpful Kitchen Items:
My Mom's Corn Pudding Souffle
Servings: 8 servings
- 24 oz frozen super sweet corn thawed & drained [or 2  oz cans sweet corn, well drained]
- ½ cup butter
- 1 Tbsp all-purpose flour
- ½ cup granulated sugar
- 1 5 oz can evaporated milk
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1/16 tsp ground nutmeg plus additional for top
- 2 large eggs beaten
- Preheat the oven to 350°F. Spray or butter a 9 x 9 inch baking dish with cooking spray.
- Drain the corn well. [The corn needs to be very well drained to prevent the custard from separating.]
- In a small saucepan over medium-high, melt ½ cup of butter. Add one tablespoon of all-purpose flour and ½ cup of sugar to the melted butter.
- Stir and continue to cook until the sugar is completely dissolved and the flour is incorporated. Remove from the heat.
- Add the evaporated milk, baking powder, salt, nutmeg and two beaten eggs. The baking powder will cause the mixture to foam slightly.
- Pour the custard over the corn. Mix well.
- Pour into the prepared baking dish. dusting the top lightly with additional nutmeg, if desired.
- Bake for 40-45 minutes or until golden and the center is set when gently shaken.
- Serve immediately.
This recipe can be easily doubled and tripled, if you're serving a crowd.
Serving: 1serving | Calories: 281kcal | Carbohydrates: 36g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 212mg | Potassium: 348mg | Fiber: 2g | Sugar: 14g | Vitamin A: 425IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg