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.
- Store leftover Corn Pudding Soufflé chilled in the refrigerator for up to 3 days. Reheat gently in single servings in the microwave.
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:
- Scalloped Corn Casserole features a buttery cracker topping and cheddar cheese.
- Creamy Crockpot Corn Casserole frees up the oven on busy cooking days.
- Loaded Corn Cakes are pan fried with bacon, green onions and cheese.
- 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.
- Easy Creamy Cornbread Casserole from Belly Full.
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Helpful Kitchen Items:
My Mom's Corn Pudding Souffle
Servings: 8 servings
Calories: 281kcal
Ingredients
- 24 oz frozen super sweet corn thawed & drained [or 2 [16] 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
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 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.
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!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Terri Lynne Arp
If doubling the recipe, what size pan do you recommend?
Melissa
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.
Morgan
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.
Melissa
Thaw frozen corn and drain any liquid, if there is any.
Therese Williams
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!
Melissa
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!
Marty
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!
Patsy Matthews
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 !
Melissa
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.
Sara
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!
Melissa
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.
RT
Strangely, I do not have a 9x9 pan! Do you have an alternative that I can use?
Melissa
A round 1 1/2 quart baking dish or even an oven safe skillet.
Ashley
How far in advance can I prep this before I bake? Thanks!
Melissa
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.
Deanna
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.
Melissa
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.
Leah
how about using brown sugar instead of white?
Melissa
Sounds like a good experiment, if you try it let me know how it goes.
Robyn
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!
Melissa
It's important when writing recipes to be specific. This recipe clearly stated what size can of evaporated milk to use.
Sarah Sosa
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.
Melissa
I hope you enjoy it, Sarah!
Debby
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..
Melissa
This recipe calls for one and one half teaspoon baking powder. (1 1/2 tsp)
Cindi
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
Rick Hunsucker
Can you use fresh corn
Melissa
Sure!
Shanna
Could you use regular milk or heavy cream if you do not have evaporated milk?
Melissa
Of the two cream would work the best.
Kim
Can it be made the day before and reheated?
Melissa
While leftovers of this dish reheat beautifully it should be made the day you plan on eating it for the very best results.
Melissa
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.
Jeff M-mans
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?
Melissa
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.
Anonymous
Melissa.....Can this be made with creamed corn? Sounds delish!
Melissa
Hi Didi!! We'll be eating this, too. 🙂
Didi Dalaba
I am so going to try this for Thanksgiving Melissa, THANK YOU!!!!