This Corn Soufflé bakes up fluffy, rich, and lightly sweet — the perfect balance between cornbread and creamy corn pudding. Made in one bowl with simple pantry staples, it’s a cozy, easy, and crowd-pleasing Thanksgiving or Christmas side dish you'll make year after year.
This recipe was originally published on December 15, 2020. It was updated with new photos and recipe information on November 3, 2025.
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Table of Contents
Some recipes just feel like the holidays — warm, familiar, and comforting in that “everyone goes back for seconds” kind of way. This corn soufflé is one of them. It’s a soft, golden, creamy blend of sweet corn, butter, and honey, baked into a tender, soufflé-style casserole perfect for scooping and passing around holiday tables.
When I was growing up, my mom always made Jiffy cornbread with creamed corn — a simple, cozy staple that showed up at Sunday suppers and holiday dinners. This recipe is my homemade (but just as easy) take on that tradition — made from scratch with Greek yogurt for moisture and tenderness, and honey for natural, golden sweetness.
It’s one of those sides that disappears fast at any gathering — comforting enough for a weeknight and special enough to hold its own among your favorite Thanksgiving corn side dishes.
If you love cozy sides like my Carrot Soufflé, Butternut Squash Apple Soup, or Savory Bread Pudding, you’ll want to add this corn soufflé recipe to your holiday menu.
Why You'll Love this Corn Soufflé Recipe
- Lightly sweet and buttery — Honey and corn lend natural sweetness while melted butter adds rich, golden flavor.
- Soft, creamy texture — It’s like cornbread meets corn pudding — tender in the center with crisp edges.
- Simple ingredients, big flavor — Just pantry staples and a can of creamed corn bring this dish together.
- Perfect for holidays (and beyond) — It’s a Thanksgiving and Christmas must-have, but also a cozy side for Sunday dinners or potlucks.
- Make-ahead friendly — Mix and refrigerate the batter, then bake just before serving — stress-free holiday magic.
Ingredients and Substitutions
Yellow Cornmeal — Go for fine or extra-fine ground cornmeal for the best smooth, tender texture. Coarser cornmeal can make the dish grainy.
Greek Yogurt — The ingredient that sets this version apart! Greek yogurt keeps the soufflé light yet moist, with a subtle tang and wholesome boost. Use 2% or whole milk yogurt for the richest flavor. To keep the recipe more traditional, swap sour cream.
Creamed Corn — This is the secret to the soufflé’s luscious texture. Use one 15-ounce can — no need to drain. It adds both moisture and that creamy “corn pudding” consistency that makes this dish irresistible.
Corn — Fresh-cut corn, frozen (thawed), or canned (drained) all work here. Fresh corn gives a pop of natural sweetness, while frozen or canned are super convenient during the holidays.
Honey — Adds natural sweetness and keeps the soufflé tender. If you prefer, maple syrup can be used instead — it’ll lend a slightly different, more caramel-like note.
Butter — For richness and helps create that gorgeous golden top. Use unsalted butter to better control the seasoning.
Egg — You’ll just need one large egg to bind the ingredients and help the soufflé rise as it bakes.
All-Purpose Flour — Just enough to give the soufflé structure so it's light but not crumbly. A gluten-free 1-to-1 flour blend works beautifully if needed — no extra adjustments required.
Sugar & Salt — White sugar adds a touch of sweetness to balance the savory corn and butter. Salt sharpens all the flavors, keeping the casserole from tasting flat.
Baking Powder — Essential for lift and fluffiness — make sure yours is fresh for the best rise.
How to Make Corn Soufflé
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Prepare: To start, preheat the oven to 350°F and grease a 2-quart baking dish with butter or non-stick spray.
Step 1: Combine in a large microwave-safe bowl and heat in 30-second intervals, whisking until melted and smooth.
Stir in the creamed corn, egg, and Greek yogurt until combined.
Step 2: Whisk in cornmeal, flour, sugar, baking powder, and salt until just blended — don’t overmix.
Step 3: Gently stir in the corn kernels until evenly distributed.
Step 4: Pour the batter into the prepared dish and bake for 50–55 minutes, until golden brown and set in the center.
Step 5: Let the soufflé rest for 5 minutes before serving warm at the dinner table.
Recipe Variations
Craving a fun twist? This recipe is versatile—the perfect canvas to try any of the following variations:
- Cheesy Corn Soufflé — Stir ½ to ¾ cup of shredded cheddar, Monterey Jack, or pepper jack cheese into the batter before baking. It adds richness and a gooey layer that makes every bite extra comforting.
- Herbed Soufflé — Fold in 1–2 tablespoons of chopped fresh herbs like chives, parsley, or thyme. The herbs brighten the flavor and give the soufflé a beautiful, fresh finish — especially nice alongside roasted meats.
- Spicy Corn Soufflé Casserole — Add a few tablespoons of chopped green chiles, finely chopped jalapeño, a pinch of cayenne, or even a few dashes of hot sauce for subtle heat. It’s a fun twist if you love a little kick.
- Creamed Corn Soufflé with Veggies — Mix in ½ cup finely diced red bell pepper or green onion for a pop of color, freshness, and flavor.
- Sweet Corn Soufflé — For a slightly sweeter take, increase the honey by 1 tablespoon and serve with a drizzle of maple syrup or a pat of butter — a cozy brunch version that tastes a bit like corn pudding.
Chelsea's Recipe Pro-Tips
- Use fine cornmeal for the best texture — Coarse or stone-ground cornmeal can make the soufflé grainy. Fine cornmeal gives it that smooth, pudding-like consistency that melts in your mouth.
- Avoid overmixing — Once you add the dry ingredients, stir gently just until everything is combined. Overmixing develops the gluten and can make the soufflé tough instead of light and tender.
- Check for doneness — The soufflé is ready when the center is set, no longer jiggly, and the top is golden brown. A toothpick inserted in the middle should come out clean or with just a few moist crumbs.
- Make ahead for easier entertaining — You can whisk the wet ingredients and dry ingredients separately up to a day in advance. Store the wet mixture covered in the fridge and the dry ingredients at room temperature, then combine right before baking. This saves precious prep time on busy holidays.
- Double it for a crowd — This recipe scales beautifully. Just double (or triple) the ingredients and divide the batter between separate 2-quart dishes for even baking. Perfect for big family gatherings or potlucks.
Serving Suggestions
This cornbread soufflé is one of those side dishes that feels right at home on any family dinner or holiday table. For the best texture, serve it warm (not piping hot) at Thanksgiving or Christmas dinner — it pairs beautifully with Roasted Turkey Breast, Fresh Green Bean Casserole, Stuffing Balls, and Apple Cranberry sauce.
It also makes a comforting side for Sunday dinners, especially alongside baked chicken, roasted pork tenderloin, or even a simple bowl of chili.
Storage Directions
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Once cooled, transfer the soufflé to a freezer-safe container and store in the freezer for up to 2 months. Defrost it overnight in the fridge until thawed.
- Reheating: Reheat the soufflé covered in a 300°F oven for 10-20 minutes (depending on the amount) or individual servings in the microwave in short bursts until heated through.
FAQs
A 2-quart baking dish is roughly the same as an 8x8-inch square dish, a 9-inch round pie dish, or an 11x7-inch casserole dish. Anything in that size range will work well for this recipe.
The soufflé is ready when the top is golden and puffed, the center is set, and a toothpick inserted in the center comes out mostly clean.
Yes! Substitute a 1:1 gluten-free flour blend for the all-purpose flour, and ensure your cornmeal and baking powder are certified gluten-free.
Save this Recipe for Later on Pinterest
More Easy Holiday Side Dishes
- Sweet Potato Soufflé
- Wild Rice Stuffing
- Cheesy Broccoli Casserole
- Scalloped Sweet Potatoes
- Mashed Butternut Squash
- No-Yeast and No-Knead Dinner Rolls
- Healthy Mashed Potatoes
If you liked and made this Corn Soufflé Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Homemade Corn Soufflé
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 15 oz. can creamed corn
- 1 large egg
- 1 cup plain Greek yogurt, preferably 2% or whole
- ¾ cup yellow cornmeal
- ⅔ cup (83g) all-purpose flour
- 3 tablespoons sugar
- 1 ½ teaspoon baking powder
- 1 ½ cup corn, fresh cut, canned (drained), or frozen (thawed)
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F and grease a 2-quart baking dish (such as an 8x8-inch square dish or 9-inch round pie pan) with butter or non-stick cooking spray.
- Melt the unsalted butter and honey in a large microwave-safe mixing bowl for 30-second low heat intervals in the microwave or over low heat on the stovetop, whisking as it melts, until melted and smooth.
- If not already in a mixing bowl, transfer the melted butter mixture to a large mixing bowl. Add the creamed corn, large egg, and Greek yogurt and mix until combined.
- Add the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt to the creamed corn mixture. Whisk or stir until just combined and no streaks of flour or cornmeal remain, being careful not to overmix.
- Stir in the corn until just combined.
- Pour the soufflé batter into the prepared baking dish and bake for 50-55 minutes, or until fully set and golden brown around the edges.
- Cool the soufflé on a wire rack for about 5 minutes, then serve hot! Enjoy.
Notes
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Once cooled, transfer the soufflé to a freezer-safe container and store in the freezer for up to 2 months. Defrost it overnight in the fridge until thawed.
- Reheating: Reheat the soufflé covered in a 300°F oven for 10-20 minutes (depending on the amount) or individual servings in the microwave in short bursts until heated through.
Hi, your recipe sounds wonderful and I am making it today for Easter dinner. Hoping it comes out good as I’ve not tested it first. One thing I would like to mention. A couple of times in the blog you say that weighing the flour is best. I agree and do it whenever possible. But you did not put the weights of any of the ingredients in your recipe. I will look up the weights online, but would be great if you included them. Thanks.
Hi Mimi,
What a perfect idea for Easter dinner! Hope you all enjoyed it.
Best,
Chelsea
Could you use a 9x13 pan or would a 8x8 square pan work.
I don't have the right size casserole dish.
Thank you
Hi, Cynthia! I would use an 8x8-inch pan for this!
Hope you enjoy!
Best,
Chelsea