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.
What Your Need for Your Soufflé
Ingredients
- 2 (14.5-ounce) cans creamed corn
- 1 cup sour cream
- 2 large eggs
- 1 (11-ounce) bag frozen corn, thawed
- 1 ¼ cups gluten free cornbread mix (we used Krusteaz)
- 1 stick unsalted butter, melted, plus more for greasing dish
- 8 ounces pepper jack cheese, shredded
- 1 jalapeño, seeded and sliced
How to Make Gluten Free Corn Soufflé
Pre-heat oven to 350°F. Grease an 11 by 7-inch 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 (11-ounce) bag frozen corn, thawed
- 8.5 ounces (1 ¼ cups) gluten free cornbread mix, (we used Krusteaz Gluten Free Cornbread Mix)
- 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 an 11 by 7-inch 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 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.
- Bake until golden brown and cooked through, about 1 hour and 30 minutes. 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.
Keywords: corn souffle, gluten free corn souffle, holiday souffle
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 !!!
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! 🙂
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.