Easy Gluten Free Corn Soufflé
Corn Soufflé is the unsung hero of the holidays if you ask me. It’s an all star, old school dish that couldn’t be easier to make. If you’re feeling nervous about what to make for the holidays and need something foolproof, look no further. Plus, this corn soufflé is gluten free and you’d never even know it!
I absolutely love making this dish for the holidays. 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. Trust me, it’s going to be an absolute hit! If your Thanksgiving is already packed with heavy dishes, it could be great for December holidays as well.
How to Make Gluten Free Corn Soufflé
Pre-heat oven to 350°F. Grease a baking dish with butter or a non-stick cooking spray. I love to use softened butter, because who doesn’t want a little extra butter?
Combine the creamed corn, sour cream and eggs in a large bowl and stir until mixed well. Add the thawed frozen corn and cornbread mix and stir. Finally, add the melted butter and stir until well combined. Pour mixture into the prepared baking dish and top with sliced jalapeños and sprinkle cheese over top. Feel free to omit the pepper if you prefer it without the kick! I love it for a bit of flavor and crunch.
Bake until golden brown and cooked through, about 1 hour and 30 minutes. If the corn soufflé is browning too quickly, cover the baking dish with aluminum foil. Enjoy!
What to Serve With Your 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.
When you make this gluten free corn soufflé, be sure to rate and review it below. I can’t wait to hear what you think and what you enjoy it with. 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!
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Easy Gluten Free 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
- Diet: Gluten Free
Description
This gluten free corn soufflé is easy to make, a total crowd pleaser, and perfect for any holiday side dish!
Ingredients
- 2 (14.5-ounce) cans creamed corn
- 1 cup sour cream
- 2 large eggs
- 1 (12-ounce) bag frozen corn, thawed
- 8.5 ounces (1 ¼ cups) gluten free cornbread mix, (we used Krusteaz Gluten Free Cornbread Mix)
- 1 teaspoon kosher salt
- 1 stick unsalted butter, melted, plus more for greasing dish
- 8 ounces pepper jack cheese, shredded
- 1 jalapeño, seeded and sliced
Instructions
- Pre-heat oven to 350°F. Grease a baking dish with butter or a non-stick cooking spray.
- Combine the creamed corn, sour cream and eggs in a large bowl and stir until mixed well. Add the thawed frozen corn, cornbread mix, and salt and stir. Finally, add the melted butter and stir until well combined.
- Pour mixture into the prepared baking dish and top with sliced jalapeños and sprinkle cheese over top.
- Bake until golden brown and cooked through, about 1 hour and 30 minutes, rotating halfway through. If the soufflé is browning too quickly, cover the baking dish with aluminum foil. Enjoy!
Notes
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.
Hi! Is it possible to exclude the eggs or is there an alternative to make it egg free?
Have you tried “JUST Egg” – really good egg replacement.
This sounds delicious !! Any ideas for a non dairy sour cream replacement ? Thanks !!!
Diary free sour cream
Could you make this dairy free?
I am confused on how much cornbread mix to use. It says 5 ounces but then in parentheses it says 1 and 1/4 cups.
I’m wondering the same. Maybe the 5oz is by weight and not volume.
Yes, five ounces if you have a scale to measure is the most precise. In the event someone doesn’t have a scale, I recommend about 1 and 1/4 cups!
Silly question here… the baking dish in the picture looks like a 8×8 or 9×9. Will this work in a square pan and what size? Thanks Teri! 🙂
I was wondering the samething! ? I don’t have 11×7 pan
Did you try it? There are no instructions for 8×8. No idea how long to cook
The capacity for an 11×7 and and 8×8 is not too different and the instructions would be the same! Make sure the center looks fully set but we’ve made this in an 8×8 and it works great.
Made this today for an early thanksgiving celebration and it was a massive hit! I would absolutely make this again.
have you tried this with corn vs creamed corn?
I do both in the recipe but think this recipe needs the creamed corn.
If I mix the pepper jack cheese into the batter, do you think it will still rise as well?
Great recipe Terri! My husband accidentally used the pepper jack I bought for this recipe so I improvised with cheddar. I think it would be great with pepper jack so I’m excited to try it again.
So delicious! I made the gluten free version for my husband who recently developed a gluten sensitivity. It was fluffy and creamy without the gritty texture that some GF options tend to have. Couldn’t even tell it was GF.
Any substitute if I don’t have sour cream?
I’ve always done it this way. You can try unsweetened yogurt but I can’t guarantee it. It’s worth picking up the sour cream.
Could I make this non gluten free?
Totally making this tomorrow for Easter. It’s something different to add to the usual sides. Can’t wait to try it!
Do you think cream cheese could be added as well?
Also can the cheese be added to the mix or just on top?
Could I sub a scratch cornbread mixture if I couldn’t find store bought cornbread mix?
I’m wondering the same, we don’t have access to that cornbread mix in Australia
I made it today using bobs red mill cornmeal and the recipe on the package for cornbread. It says to soak the cornmeal 10 minutes in buttermilk. I just had oatmilk but let that sit for ten minutes, then added all the dry ingredients and added that to the rest of the corn soufflé ingredients. In hindsight I wouldn’t have used as much milk or maybe none at all, since this recipe only calls for a package of dry mix and I technically added an additional cup of liquid to the situation.
It took longer to bake but turned out beautiful
Do you use 1 or 2 cans of creamed corn? I made mine with 2 and the consistency is much more watery than shown.
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You have to use the whole box of cornbread in order for it to not be gooey.
I made this last year and it was a big hit with family. I notice in this years recipe, you have upped the gf cornbread mix from 5 ounces to 8.5 ounces. How does this change the texture of the dish?
Could you reheat this in the microwave?
Could you tell me what the canned corn has in it? All canned corn I have seen has flour in it.
I just looked it up and it said green giant brand is a naturally gluten-free for the cream corn
It is!
Also libbys
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Hi could I make this ahead and leave it in fridge or counter until closer to the event time??
I was wondering the same!
So good! I used Bob’s Red Mill gf cornbread mix instead of the recommended one bc that was the only option available. It does take the full hour and a half to bake and some may find they need to bake longer depending on their pan. I topped mine with candied jalepenos I had canned earlier this summer and it was so yummy.
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Hi, does the pepper jack cheese makes it spicy? And any other cheese that I can use instead of pepper jack ?
Thank you!
It adds a little kick but nothing crazy. If you don’t love spicy food, some people have made it with cheddar and loved it.
Hello! Is it okay to sub canned kernel corn with frozen corn? Thank you!
definitely!
I just prepared this corn soufflé for my family ,I can’t wait to see the results
how did it turn out?
The best!! Everyone will love whether they are GF or not. Be a hero and make this dish for family, friends, holidays!
love it
Lots of positive comments on IG but less here so wanted to add mine …. Made this for the first time and it was a huge hit. It is creamy, comforting, so satisfying but with a zing and crunch with the jalapeños. Stand out dish on our table and everyone went back for seconds – to the point I was getting concerned I wouldn’t have leftovers! Thanks for this indulgent GF gem – already decided I’ll make it again for Christmas!
Sarah, thank you so much for making this for your family and, even more, for going out of your way to leave such a lovely comment. It really means so much to me when people share my food with their loved ones.
I loved this recipe!. It’s hard to find GF recipes that don’t taste it.The only changes I made is that I used sharp cheddar cheese and no jalapeños. We don’t like hot food but it was still delicious.I also didn’t have frozen corn so I used 1 can of canned. It still turned out great.
It’s such a great recipe to personalize to your own family, so happy you tried it
Turned out great
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I’ve looked around for gluten free scalloped corn to make since we have a family member can no longer have gluten. I’m so happy I found this recipe.
Made as written and Everyone Loved it! This will be in my gathering rotation.
Fantastic, so happy you loved it!
Can you double the recipe and cooked it in a 9×13? I need 8 servings.
This was delicious! Made it for Christmas dinner and everyone went back for seconds. Just FYI – if you double the recipe like I did you will need a slightly larger dish than a 9 X 13. The only modification I made was to use 10 oz. of GF cornbread mix (20 total since I doubled it) instead of 8.5. I like the way it came out. Thanks for the yummy recipe!
Can I substitute sour cream with cream cheese?
Can you make this in a crock pot?