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.
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.
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.
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.
- 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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My Mom’s Corn Pudding Souffle
- 24 oz frozen super sweet corn thawed & drained [or 2  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
- 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.