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 certain to become a holiday tradition.
Best Corn Pudding Soufflé Recipe
I think My Mom's Corn Pudding Soufflé 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.
How to Make the Best Corn Pudding Soufflé Recipe
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 with ingredients from cook to cook. I've had corn pudding that is mainly pudding and very little corn. This corn pudding is the complete opposite. It's sweet and buttery just like my Mom's hugs.
- What you'll need to make Southern Corn Pudding: Frozen super sweet corn, butter, all purpose flour, evaporated milk, sugar, baking powder, salt, ground nutmeg and eggs.
- 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.
Other Southern Corn 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:
- Scalloped Corn casserole features a buttery cracker topping and cheddar cheese.
- Creamy Crockpot Corn Casserole frees up the oven on busy cooking days.
- Southern Style Creamed Corn is a warm weather favorite that's made in a skillet 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 tablespoon all-purpose flour
- ½ cup granulated sugar
- 1 5 oz can evaporated milk
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1/16 teaspoon 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