Corn Soufflé Goes Viral: A TikTok Thanksgiving Sensation!
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.
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 Pinterest, Instagram, and TikTok to join in all the fun!
Print
Easy Holiday Corn Soufflé
- 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
Description
This quick and easy corn soufflé is the perfect compliment to any holiday meal. It’s an indulgence, but it’s totally worth it.
Ingredients
- 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
Instructions
- Preheat oven to 350F.
- 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.
- Grease an 8X8-inch baking dish with butter or a non-stick cooking spray.
- 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.
- Note: When your souffle is done baking, it will not be dry like cornbread in the middle. It will have a bit more of a pudding consistency.
- Take the souffle out of the oven and enjoy!
Notes
*Make ahead: You can prep this souffle the night before and refrigerate it. Take it out an hour before baking and leave it at room temperature so it bakes evenly.
*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.
Nutrition
- 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
Tools:
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 ?
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.
Make it every year 🦃!!!
Yay
Never had this..bet it is good.. but some things are classics and taste soo good!Thamks.
Old school and not necessarily healthy, but perfect for a holiday! It’s always on our table!
We make the same recipe every year but use a can of corn instead of frozen. This is a family favorite!!
It’s so wonderful and a favorite of ours as well!
Hi Teri, My mom and yours used the same recipe and now I do too!! Can smell the aroma now!
What I know about our mothers corn soufflé’s is that its all versions of the same and it’s just so much fun!
Can I sub out the sour cream? Yogurt maybe?
Its tricky when substituting with different types of dairy. You can give it a try and let us know how it works out for you!
I’ve never subbed with anything else but have left it out entirely. You won’t even miss the sour cream. We didn’t have any on hand so left it out and it tasted just as delicious! Now we make it without the sour cream all the time
i haven’t tried it that way .. it’s yummy this way
Hello!
For the box of Jiffy Corn mix, do you typically use the 8.5oz box size? I’m afraid if that’s not enough it will be too soupy. Thank you!
Yes I use the 8.5 oz box, I hope you enjoy!
Hello!
For the box of Jiffy Corn mix, do you typically use the 8.5oz box size? I’m afraid if that’s not enough it will be too soupy. Thank you!
Yes we do use the 8.5 oz box for this recipe, thank you for asking and enjoy!
Can this be made the day before and reheated?
If you make a Thanksgiving day you’ll enjoy it for leftovers but if you’re making it for the holiday I would suggest making it a day off
If you’re doing it for the holiday it’s best to make it the day of if you make it for holiday it’s gonna be great for leftovers
Thanks for sharing this one. I’m excited to try your moms classic next week!!
What size bag of corn do you typically use?
I’m going to test this out with krusteez GF cornbread mix and I will report back!
We actually did it with that cornbread mix. Just use the equivalent amount as the jiffy corn
Either 12 or 16 is fine
Delicious and definitely comfort food worthy of Thanksgiving dinner!! Easy prep!!
This is a new family tradition! Even when we were beyond full, I just had to have another helping of the corn souffle instead of pie. I substituted homemade creamed corn for the two cans. I think it would have been great with the cans, but I had extra frozen corn I wanted to use.
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Thank you for sharing this. Taking a side dish to friends for Christmas dinner and am going with this. Looks delicious. Question: unsalted or salted butter? Thx!
unsalted
We used yogurt and bobs red mill gluten free cornbread mix and it turned out great! A little moist for my liking, I think I’d leave out half the corn and one can next time for a more bread like texture. Teri’s recipes are always winners!
yogurt would definitely change the recipe ?? next time just cook it longer
So so delicious!!! Made fir Christmas dinner!!! Husband wants it every year now!!! Thank you!!!
love it
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What size canned corn?
What size bag of frozen corn?
Do you think you could substitute the sour cream for cream cheese. Or add Gruyère?
I made this last Thanksgiving and it was a huge hit for my family. This year I’m making it again and know it will be a hit for my extended family that was unable to join us last year due to Covid. I followed the recipe as written and it was perfect!
Have a great Holiday, Teri and thank you so much for this easy to follow recipe!
Made it for thanksgiving tonight! didn’t change a thing. Delicious and so easy!
This was a favorite at our Thanksgiving table! Baby, great-grandpa, and everyone in between loved it. Thank you Teri!
Made this for Thanksgiving and Christmas and it was such a huge hit! I made with the gluten free mix and cooked for 1 hour 15 min as you suggested and it was perfect!
I ended up adding a second egg, which made this a little fluffier and cut down on the cooking time. Delicious, in any event!
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do you think i could make the mix/batter the night before and fridge it then bake day of?
I made this after going through my saved IG posts from forever ago. My youngest had all four wisdom teeth pulled yesterday, so I use the immersion blender to purée the corn even more and, instead of whole corn, I added another creamed corn. It looked to be too much for my 8×8 dish but it didn’t rise too much, so it worked perfectly. It tastes amazing! My family’s already telling me I have to make it for Thanksgiving!
I’m excited to make this today! Just wanted to point out that the info right before the recipe says “cook time: 1 hour,” but the instructions say to bake for 1.5 hours. I’m assuming it’s 1.5!
I’m trying to figure this out too…it says to rotate it half way through…about 1 1/2 hour. I’m so confused! It’s ready to go in the oven. Wish me luck.
Hi Chelsea! How did it turn out? Ideally, the souffle is rotated halfway through the total cook time, which is 1.5 hours — so at about the 45 minute mark.
Your website is very hard to use with so many ads… also the cooking time said a hour and half but main directions say a hour it’s very confusing
Did anyone determine the cooking time since it mentioned two different times?
Hi Lisa! Did you try it out? Couldn’t spot the mention for a second cook time but it should cook for an hour and a half, unless you’re making a double batch in which case you would want to bake for an additional 15 minutes. Of course, oven conditions may vary but the souffle should look golden and fully set and not jiggly.
This was spectacular! Came out perfect the first time and sooo yummy. Thank you for the recipe! Being added as a TG/holiday classic for me.
My mother would be beaming with joy. So glad you loved it.
We enjoyed this dish very much on Thanksgiving. Thank you! We are making again today, a new favorite ?
I did not mean to add a question mark to the end of my sentence. There is no question about it that this is a new favorite!
I love to hear that! Hope you had a wonderful holiday.
Made this as a last min addition to our Christmas dinner – it was the first dish finished! Enough said. Comfort food at its best.
Hi Teri!
I made your mother’s corn soufflé for Easter today and it was just so wholesome! Being from a family that doesn’t really know what a soufflé is, they all were quite intrigued and impressed by what a lovely addition it was to our meal, thank you so much for sharing your traditions and allowing them to be our traditions! <3
Carlie
Ps. I also made your onion soufflé for this past Christmas and it was HIT.
nothing makes me happier than when people make my family recipes, enjoy!
I am making this today for probably the 20th time. My son asks for it whenever we have a family gathering. Today, it’s a football game. In a couple weeks, it will also be a part of Thanksgiving. Yes, it’s simple, but it’s also magical. Thank you, @nocrumbsleft for sharing this treasure!
The simple recipes are sometimes the absolute best! Thank you for sharing.
This is one of my favorite dishes. We make it quite often and I love your story.
I am going to start calling it a souffle–sounds so fancy!!
Tried this and it was great. Then made a second time and decided to cut up 4 ox sharp cheddar into small cubes and mix that with 1/4 cup roasted diced green chiles in. Topped the top of the soufflé with 1/2 cup shredded cheese and sliced jalapeños and it was so amazing! Just a little southwest variation for you!
Yum that sounds so delicious. I love it
Do you use 1 or 2 cans of creamed corn
Two
If you’re undecided about whether the recipe is sweet enough, just mix it all as printed and then taste it. I ended up adding 3 TBS of white sugar and it was perfect for me. Strangely, I didn’t like the frozen corn as it had too much of a crunch and there was too much of it. Next time, I’ll make sure it is softer to begin with and use less, and keep a can of corn handy as an emergency alternative.
Can you make it the day before and reheat it the next day if so is it best to reheat in the oven or microwave?
The taste is wonderful! My kind of sank in tge middle when I took it out of the oven. If I put it in a water bath could that prevent that. Definitely making it again!
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