My mom’s Corn Soufflé is a delicious, easy old-school Thanksgiving recipe, comfort food at its absolute finest. Depending on where you live, this Thanksgiving side dish may be called Corn Pudding, but whatever you call it, this traditional Thanksgiving recipe is truly a crowd-pleaser. Plus, we also do a great gluten-free version, taking it up a notch with jalapeño and pepper jack cheese.  

When I shared my mom’s Corn Soufflé on TikTok, it went viral, opening us up to snide comments like, “Your mother’s recipe is a Jiffy cornbread recipe.” Oh, it most certainly is, my friends.

Patty Turner wasn’t a genius cook, but she definitely filled the holidays with love, and when we ate her holiday food, we felt it. I’m crazy about my mother’s old-school Corn Soufflé. It’s by no means a gourmet event—it’s simply about buying a boxed cornbread mix and making a 1960s recipe. It’s perfect for Thanksgiving because it’s easy, and you can make it early and let it sit on the back of the stove.

Retro Thanksgiving Revival: Embracing Mom’s Classic Corn Soufflé

I went through a phase when I actually didn’t love this dish at all. When I first became a cook, living on my own for the first time, I turned up my nose at my mother’s old-school holiday recipes, feeling like I had something better to offer. But over the years, I’ve come full circle and now understand what Thanksgiving recipes are about: family, love, and memories.  

How to make Mom’s Classic Corn Soufflé:

One year, I attempted to do a Thanksgiving without this dish, and my family threatened to boycott. Thanksgiving wouldn’t be the same without it! It’s always the first empty serving dish on our buffet. It’s great beside a slice of turkey, but it also makes a fabulous side dish on any weekday, alongside roast chicken or eye of round. For our homemade gluten-free version, click here. If you’re feeling nervous about what to make for the holidays and need something foolproof, look no further. 

Gluten-Free Corn Soufflé

This corn soufflé is a great side dish for turkey or chicken. You can also make Roy’s Stuffing, and add this Jell-o Mold for dessert! If you don’t have any gluten-free eaters, this is still a delicious option, but we also have my mom’s original soufflé that I based this recipe on.

Click here to make this gluten free Thanskgiving recipe.
Teri holding a photo of her & her mom
My mom and I, she’s been gone 23 years, but is not forgotten.

Have you made my mom’s Corn Soufflé? Leave a comment and let me know how it turned out.  If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok to join in all the fun!

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Easy Holiday Corn Soufflé

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 11 reviews
  • Author: Teri Turner
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


This quick and easy corn soufflé is the perfect compliment to any holiday meal. It’s an indulgence, but it’s totally worth it.


  •   2 (14.5-ounce) cans creamed corn 
  •   1 cup sour cream 
  •   2 large eggs 
  •   1 teaspoon kosher salt 
  •   12 ounces frozen corn, thawed 
  •   1 (8.5-ounce) box Jiffy Corn mix (see notes for gluten free) 
  •   1 stick unsalted butter, melted 


  1. Preheat oven to 350F. 
  2. Combine the creamed corn, sour cream, eggs, and salt in a large bowl and stir until mixed well. Add the thawed frozen corn and Jiffy Corn Mix and stir. Finally, add the melted butter and stir until well combined. 
  3. Grease an 8X8-inch baking dish with butter or a non-stick cooking spray. 
  4. Bake until golden brown and cooked in the middle, rotating halfway through, about 1 1/2 hours. If the top of the souffle starts to brown too much before the middle is cooked through, loosely cover in foil and continue to bake.  
  5. Take the souffle out of the oven and enjoy!  


*If you double this recipe, it will need to cook longer, about 15 minutes more, or until fully cooked. 

*For a Gluten Free version, we used 8.5 ounces of Krusteaz Gluten Free Cornbread Mix. When baking, it can take about 10 additional minutes.  

For even more excitement, add 2 jalapeños, sliced with the seeds removed, to the mixture. Then, add a cup of Jack cheese to the mixture, and stir. Pour the mixture into a baking dish and add another cup of Jack cheese to the top. Finally, add crispy bacon bits after it’s done baking.  

If you make this earlier in the day, do not refrigerate it. Simply keep it loosely covered on the stove then put it in the oven and heat it up when you are ready to eat.  


  • Serving Size:
  • Calories: 200
  • Sugar: 4.2 g
  • Sodium: 334.7 mg
  • Fat: 10.4 g
  • Carbohydrates: 22 g
  • Protein: 7.5 g
  • Cholesterol: 81 mg