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Corn Pudding Soufflé

This sweet and buttery Corn Pudding Soufflé 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 a beloved family holiday tradition.

My Mom's Corn Pudding Souffle

Easy Corn Pudding Soufflé Recipe

This corn pudding is a family recipe. My Mom’s Corn Pudding Soufflé is the best corn pudding recipe not only for the nostalgia but the utter simplicity and unabashed deliciousness.
Southern corn pudding is always a favorite casserole to make in particular 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 on 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. How to make easy 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 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, evaporated milk, white sugar, large eggs, baking powder, salt and ground nutmeg.
  • 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 in this corn pudding.
  • Large Eggs – It’s important to crack the eggs into a small bowl then whisk a small amount of the warm sauce into the eggs to being them up to temperature. This will temper the eggs and prevent them from coagulating and scrambling before they’re added to the remaining 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.
My Mom's Corn Pudding Souffle

How to Make the Best Corn Pudding Soufflé Recipe

  • Ingredients you’ll need to make homemade Southern Corn Pudding: Frozen super sweet corn, butter, all purpose flour, evaporated milk, sugar, baking powder, salt, ground nutmeg and eggs.
  • Kitchen tools you’ll need: A small saucepan, measuring cups and spoons, rubber spatula, whisk, a 1 1/2-2 quart casserole dish or 9 x 9 inch baking pan.
  • 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 that’s 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.
  • There’s no need to temper the eggs before adding them to the warm mixture. Adding them last after the evaporated milk has been added to the melted butter, will cool the mixture enough that you won’t have to worry about scrambled eggs.
  • You can fully assemble this homemade corn pudding soufflé several hours in advance then bake it just before serving.
  • You can double the recipe and bake it in a 13 x 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.
  • I don’t recommend freezing this corn pudding. The filling can breakdown when thawing.
  • Store leftover Corn Pudding Soufflé chilled in the refrigerator for up to 3 days. Reheat gently in single servings in the microwave.
My Mom's Corn Pudding Souffle

More Southern Corn Recipes and Casseroles to Make

There’s nothing like a side of sweet corn to go with most any meal. Other corn casseroles you may like to try:

Corn Pudding Souffle

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My Mom’s Corn Pudding Souffle

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: corn-pudding-souffle
Servings: 8 servings
Calories: 281kcal
Author: Melissa Sperka

Ingredients

  • 24 oz frozen super sweet corn thawed & drained [or 2 [16] oz cans sweet corn, well drained]
  • 1/2 cup butter
  • 1 Tbsp all-purpose flour
  • 1/2 cup granulated sugar
  • 1 5 oz can evaporated milk
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/16 tsp ground nutmeg plus additional for top
  • 2 large eggs beaten

Instructions

  • 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 1/2 cup of butter. Add one tablespoon of all-purpose flour and 1/2 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.

Notes

This recipe can be easily doubled and tripled, if you’re serving a crowd.

Nutrition

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
Tried this recipe?Mention @melissassk or tag #melissassk!

44 Comments

    1. You can double the recipe and bake it in a 13 x 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.

  1. Hi, if I use frozen corn there is nothing to drain right? I noticed the recipe said well drained corn. I just want to make sure.

  2. I’m planning on doubling the recipe and wondered how long to cook it for as well as should it be covered or uncovered? I’m using an oval Pyrex dish that has a clear glass lid… Thank You! Excited to make this!

    1. Hi Therese, check it at 45 minutes and add from there in 5 minute increments. It’s ready when gently shaken and the center is set. I love this, and it will be on our table today. Happy Thanksgiving!

  3. Hi, I make this every Thanksgiving and have been for years. Rec’d the recipe from my Mother in law. To take it to sweet ending, top it with a mixture of melted butter, brown sugar and cinnamon and bake for the final 5 min or so. Delish!

  4. I’d love to make your corn pudding for my home bound sister-in-law (Covid-19 and she’s 79). I’d like to get her some of your corn Pudding, but would like to divide it into small one-meal servings. Can I freeze this? And if so, should I cook it first? Thanks for your advice and I love your food !

    1. Hi Patsy, what a kind gesture. While this is best made and enjoyed, you could freeze it after baking. It may separate just a bit when thawed and reheated, just fyi.

  5. Can this be made with out the sugar? Have some people with sugar restrictions, so wondering how you think it would turn out with out the 1/2 cup. Thanks!

    1. Hi Sara, the sugar in this dish is an intrical part of the custard. I haven’t tested it with a sugar substitute but, there are some you can bake with. If you try it let us know how it goes.

      1. I really prefer making this and baking it. If you absolutely have to, you can make earlier in the day, cover and chill. Bring to room temperature and bake.

  6. Thank you so much Melissa this is a recipe I grew up with. My parent’s passed away 6 years ago and when we moved all my cookbooks were lost. Your recipe is the exact same. All the ones I see online have jiffy mix in them. Looking forward to thanksgiving now.

    1. Deanna, that makes me happy. My Mom makes this every year and we will be having it this Thanksgiving. Happy Thanksgiving to you and your family.

  7. I read one can evaporated milk, which to me is 12oz can.

    You really should have put small can.

    I don’t think mine will turn out because I used 1 can 12oz can milk!

    What a waste!

    1. It’s important when writing recipes to be specific. This recipe clearly stated what size can of evaporated milk to use.

      1. If she baked at all, the size can 5 oz. Is certainly not 12 or 13 oz can. This is similar to what I had when in 7th grade. Teacher gave us a recipe that used Ritz crackers and butter with a sprinkle of paprika on top. Don’t remember the nutmeg. Anyway will try this one with diabetic sweetener.

      2. Melissa,
        I am making this for Thanksgiving and I truly need to know whether it’s 1/2 t or 1-1/2 t of baking powder…could you please let me know before Thanksgiving..I really love your recipes and use them religiously..

    2. One 5 oz can in the directions. Sometimes I read a recipe three times before I start as I always miss something in the first reading

    1. While leftovers of this dish reheat beautifully it should be made the day you plan on eating it for the very best results.

  8. Hi Jeff, I have never made this in a slow cooker. In general most sides do quite well, and I expect this one would, too. However, I can’t attest to the results firsthand. If you do a trial run, let me know the results.

  9. Hi Melissa-
    How do you think this recipe would work in a slow cooker?
    We have a family Christmas dinner at my aunt and uncle’s home every year. Oven space is at a premium. I have continued my mother’s tradition of bringing a batch of her baked beans in her slow cooker. This looks so good, I’m thinking of trying it this year instead.
    Any suggestions?

  10. Thanks you! You can make this with 2 15 oz. cans of well drained corn, but, I’ve never attempted with creamed corn. I think it would change the consistency, but, if you try it, do let me know.

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