Corn Soufflé

Disclaimer: This is an old school holiday family recipe. Ordinarily, it’s not something I share on the blog, but so many of you also had a wonderful family recipe like this that I decided to share one of mine. Enjoy!

Update – Gluten Free Version!! This year I am seriously gluten free and I have been looking for a way to replace my much loved corn soufflé of many years.  And I was so delighted that Roy sought out and found something spectacular for me.  Here, I have adapted a recipe from Real Simple to make it gluten free and the addition of  the instant polenta takes it over the top for pure deliciousness!

Let me say that this is not a paleo or dairy free recipe because the holiday is a day that I  love enjoying some of my favorites! (Look below the original Corn Soufflé recipe for my NEW Gluten Free Recipe.)

GF corn souffle

If you are looking for something that is homemade, start to finish, check out my Onion Soufflé. (Although the Gluten Free Corn Souffle is a better gluten free option)

Corn Soufflé


Ingredients

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  • 2 cans creamed corn
  • 1 bag frozen corn nibblets
  • 1 box Jiffy Corn mix
  • 1 cup sour cream
  • 2 eggs
  • 1 stick butter, melted


Pre-heat oven to 350.

Combine all ingredients well.

Spray a pan with a non-stick cooking spray.

Bake for 45 minutes, until cooked through.

Gluten Free Corn Soufflé

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  • 6 tablespoons (3/4 stick) unsalted butter, plus more for the baking dish
  • 1 medium onion, chopped
  • Kosher salt and pepper
  • 2 cups heavy cream
  • 5 large eggs
  • 1/4 cup instant polenta (or grits)
  • 2 tablespoons sugar
  • 16 ounces frozen corn, thawed (about 3 cups)
  • 2 tablespoons chopped fresh chives (for garnish)

Preheat the oven to 350°F. Butter an 8 inch square or similar shallow 2 quart baking dish.

Heat 3 tablespoons of the butter in a small skillet over medium heat.  Add the onion and 1/4 tsp each of salt and pepper. Cook, stirring occasionally, until softened, about 8-10 minutes.  Add the remaining butter into the skillet and let melt.

In a blender, combine the cream, eggs, polenta, sugar, 2 cups of the corn, 1 tsp salt and 1/4 tsp pepper, blend until smooth. Add the onion and butter from the skillet, the remaining cup of corn and pulse, just once to combine.

Pour mixture into the prepared baking dish and bake until set but slightly wobbly in the center, about 50-60 minutes. Sprinkle with the chives to garnish.

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8 thoughts on “Corn Soufflé

  1. The Corn Soufflé recipe.
    How many people does it serve ?
    Size baking dish ?
    Can size for the creamed corn ?
    Do you use the empty creamed corn can to measure the frozen corn ?

    1. I would say it serves 6 to 8 people. For the creamed corn, I use regular size can, approx. 14oz. This can fit in lots of different pans, try 10×12. And feel free to use smaller pans and make two.
      Note: This recipe is more of an art, than a science.

  2. Make it every year 🦃!!!

  3. Never had this..bet it is good.. but some things are classics and taste soo good!Thamks.

    1. Old school and not necessarily healthy, but perfect for a holiday! It’s always on our table!

  4. We make the same recipe every year but use a can of corn instead of frozen. This is a family favorite!!

    1. It’s so wonderful and a favorite of ours as well!

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