Corn Pudding Soufflé
This sweet and buttery Corn Pudding Soufflé is an absolute must-make holiday side dish. It pairs well with savory entrées like 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 and texture of the buttery sauce that makes it light and airy. It’s a beloved family holiday tradition.
Ingredients to Make Corn Pudding Soufflé Recipe
This corn pudding is a family recipe. In my opinion, my Mom’s Corn Pudding Soufflé is the best corn pudding recipe. Obviously, it’s nostalgic, but the utter simplicity and unabashed deliciousness sets it apart from the cornbread mix versions. Corn pudding is a popular classic Southern side dish to serve, particularly 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 and different 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. Ingredients you’ll need for Southern 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 whole kernel corn (shoepeg or white 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 and evaporated milk and white sugar.
- Leavening: Baking powder not baking soda. The baking powder will make the sauce foam just a bit when it’s added.
- 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 with this corn pudding recipe.
- Large Eggs – It’s important to add the eggs in the right order so they don’t scramble. Temper them with a small amount of the butter prior to adding them to the warm 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
- Heat Oven and Prep the Baking Pan: Preheat the oven and brush a 9×9-inch baking dish with 1 tablespoon butter.
- Drain Corn: Drain the corn well in a colander and place into a large bowl.
- Melt Butter: Melt butter over medium-high heat.
- Flour and Sugar: Add one tablespoon flour and one half cup sugar, stir to combine.
- Cook: Cook until the sugar is completely dissolved and the flour is incorporated.
- Temper the Eggs: Add a small amount of the butter-sugar mixture to the eggs. Add back to the pan.
- Liquid and Seasonings: Stir in the evaporated milk, baking powder, salt and nutmeg. Pour over the corn. Mix well.
- Transfer to Prepared Dish: Pour the corn mixture into the prepared 9-inch baking dish. Sprinkle the top lightly with nutmeg.
- Oven: Bake per the cook time in the recipe until golden brown and the center is set when gently shaken.
Tips for Make Southern Corn Pudding
- Kitchen Tools: A small saucepan, measuring cups and spoons, large bowl, rubber spatula, whisk, a 1 1/2-2 quart casserole dish or 9×9-inch baking pan.
- Can I use Canned Corn? 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 kernels that have 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.
- Do the Eggs Need to be Tempered: If you add a small amount of the warm butter-sugar mixture to the beaten eggs, it will bring the eggs to temperature and you’ll avoid having an issue with scrambled eggs. It sounds way more involved than it is, it takes seconds to do.
- Make-Ahead Tip: You can fully assemble this homemade corn pudding soufflé several hours in advance then cover it with plastic wrap and chill. Allow 15-20 minutes on the counter to warm a bit just before serving.
- Double the Recipe: You can double the recipe and bake it in a 13×9-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.
Recipe Variations
- Herbs: You could add fresh thyme, chives or parsley to the wet ingredients prior to combining with the corn.
- Corn Casserole with Jiffy: You might also like this Crock Pot Corn Casserole recipe using Jiffy corn muffin mix.
Storage and Leftovers
- Storage: Store leftover Corn Pudding Soufflé covered with aluminum foil or in an airtight container chilled in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers gently in single servings in the microwave or in a 350°F oven just until heated through.
- Freezer: I don’t recommend freezing this corn pudding. The filling can breakdown when thawing.
What You’ll Love About this Corn Pudding Recipe
- It’s Sweet: This corn pudding is all about the flavor and texture of the sweet corn kernels.
- Simple Ingredients: This recipe turns simple pantry ingredients into an unforgettable holiday side dish.
More Southern Corn Recipes and Casseroles to Make
- Scalloped Corn Casserole features a buttery cracker topping and cheddar cheese.
- 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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Corn Pudding Souffle
Servings: 8 servings
Calories: 281kcal
Ingredients
- 24 oz frozen super sweet corn thawed and drained (Or 2 [16] oz cans sweet corn, well drained)
- 1/2 cup butter plus 1 Tbsp softened for the baking dish
- 1 Tbsp all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs beaten
- 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
Instructions
- Preheat the oven to 350°F. Brush a 9×9-inch baking dish with 1 tablespoon softened butter or spray with nonstick cooking spray.
- Drain the corn well in a colander and place into a large bowl. (The corn needs to be very well drained to prevent the custard from separating.)
- In a small saucepan over medium-high heat, melt 1/2 cup of butter. Add one tablespoon of all-purpose flour and 1/2 cup of sugar to the melted butter.
- Stir to combine and continue to cook over medium heat until the sugar is completely dissolved and the flour is incorporated. Remove from the heat.
- Add a small amount of the warm butter-sugar mixture to the beaten eggs, stirring to temper. Whisk the eggs back into the remaining butter mixture in the saucepan along with the evaporated milk, baking powder, salt and nutmeg. The baking powder will cause the mixture to foam slightly.
- Pour the egg custard over the corn. Mix well.
- Pour the corn mixture into the prepared baking dish. Dust the top lightly with additional nutmeg.
- 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
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I was thinking of combining two recipes what do you think about crumbled small crumbled Apple bacon on top?
I haven’t tried it, let us know how it goes!
If doubling the recipe, what size pan do you recommend?
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.
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.
Thaw frozen corn and drain any liquid, if there is any.
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!
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!
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!
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 !
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.
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!
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.
Strangely, I do not have a 9×9 pan! Do you have an alternative that I can use?
A round 1 1/2 quart baking dish or even an oven safe skillet.
How far in advance can I prep this before I bake? Thanks!
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.
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.
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.
how about using brown sugar instead of white?
Sounds like a good experiment, if you try it let me know how it goes.
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!
It’s important when writing recipes to be specific. This recipe clearly stated what size can of evaporated milk to use.
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.
I hope you enjoy it, Sarah!
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..
This recipe calls for one and one half teaspoon baking powder. (1 1/2 tsp)
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
Can you use fresh corn
Sure!
Could you use regular milk or heavy cream if you do not have evaporated milk?
Of the two cream would work the best.
Hi I was thinking of trying coconut milk this year
I haven’t used it in this recipe. If you try it, let us know how it goes!
Can it be made the day before and reheated?
While leftovers of this dish reheat beautifully it should be made the day you plan on eating it for the very best results.
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.
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?
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.
Melissa…..Can this be made with creamed corn? Sounds delish!
Hi Didi!! We’ll be eating this, too. 🙂
I am so going to try this for Thanksgiving Melissa, THANK YOU!!!!