Easy Corn Soufflé Recipe (The Best Thanksgiving Side)

This corn soufflé is one of those side dishes that everyone loves—even the picky eaters. It’s sweet, fluffy, slightly creamy, and unbelievably delicious. Best of all, it’s incredibly easy to make with just a handful of pantry staples. Whether you're planning your Thanksgiving dinner or need a crowd-pleasing side for any holiday meal, this corn soufflé is guaranteed to be a hit. It’s easily one of my favorite Corn Recipes For Thanksgiving, and it’s always the first dish people go back for seconds of every single year.

Why I Love This Corn Soufflé

If you’re searching for a holiday side dish that’s simple, comforting, and guaranteed to impress, this corn soufflé is exactly what you need. It’s a no-fuss recipe that comes together in minutes but tastes like you put in way more effort.

The texture is what makes it so special—soft, sweet, and creamy, with a light, almost airy finish. It’s like a cross between a classic corn casserole and warm, buttery cornbread, and honestly, that combination is irresistible.

My family looks forward to this dish every single Thanksgiving. Even the kids devour it, and it’s become such a staple that the holiday table feels incomplete without it. It’s one of those recipes that gets requested year after year because it truly is that good.

And just a personal tip: during the holidays, we always serve this corn soufflé alongside twice baked mashed potatoes and this Pioneer woman stuffing. The trio makes the ultimate Thanksgiving dinner spread.

Ingredients Needed

• 2 Eggs- to bind the ingredients. 
• 2 Cups Corn- canned corn that has been drained.
• 2 Cups Creamed corn- the special ingredient that makes this so delicious!
• 1 Cup Jiffy Corn Muffin Mix- or any mix that you want, but I think Jiffy is best!
• ½ Cup Sour cream- for some extra creaminess.
• ¼ Cup Butter- melted for the cakey bread base.
• 1 Cup Mozzarella cheese- shredded for topping.

Oh, and if you love how delicious Jiffy cornbread mix is, you can use any extra to make this tamale casserole or chili cornbread casserole next.

Also, just so you know, if you have all of these ingredients, then you have everything you need to make this sweet corn cake recipe and Mexican street corn casserole as well. So you might want to check out those corn recipes too!

How To Make Corn Soufflé

Step 1: Whisk The Eggs

First things first, preheat the oven to 350°F (180°C) and lightly grease a 9x13-inch casserole dish with cooking spray or butter. Next, crack the eggs in a large bowl, and whisk the yolks together with the whites until they are a combined, frothy mixture.

Step 2: Combine The Ingredients

Now that the eggs are whisked, add the drained canned corn (or fresh corn), creamed corn, Jiffy corn muffin mix, sour cream, and melted butter to the bowl of eggs.

Then, you can mix all of the ingredients together with a rubber spatula until they fully combine and form a thick batter-like mixture. By the way, make sure not to overmix everything, as it can change the texture of the souffle.

Step 3: Bake The Soufflé

Ok, now that the cream corn mixture is ready, you can pour it evenly into the greased casserole dish. And if it's uneven, you can smooth the top out with the rubber spatula. 

Next, sprinkle all of the mozzarella cheese on top of the corn casserole souffle and bake it for about 25 minutes, or until the cheese is bubbly and golden brown on top. Finally, let it cool for a few minutes, then dish it out with a spoon and enjoy!

My Expert Tips for Making the Best Corn Soufflé

These tips will take your corn soufflé to the next level, turning a simple side dish into something truly memorable!

• Drain the corn thoroughly: For a perfectly fluffy soufflé, make sure to drain both the whole kernel and creamed corn very well. Excess liquid can weigh down the batter, making it denser. If you're using frozen corn, thaw and pat it dry before adding it to the mix.
• Use room temperature ingredients: This is one of my favorite tricks for getting a light, airy soufflé. Make sure your eggs, sour cream, and butter are at room temperature before mixing. It helps everything blend together smoothly and gives the soufflé a better rise in the oven.
• Don’t overmix the batter: Once you combine the ingredients, mix just until everything is incorporated. Overmixing can knock out the air in the batter, resulting in a denser, less fluffy soufflé. A few lumps are perfectly okay here!
• Let it rest before baking: After mixing, let the batter rest for 5-10 minutes. This gives the cornmeal time to hydrate and results in a better texture. I find this little step makes a noticeable difference in the final dish.
• Add a crunchy topping for extra flavor: For a delightful contrast in texture, sprinkle the top with crushed crackers, panko breadcrumbs, or even a little grated cheese before baking. It adds a crispy, golden layer that makes each bite even more satisfying.

Corn Souffle FAQs

Can you make corn soufflé ahead of time?

Yes — this is one of the best make-ahead holiday sides! You can fully bake the corn soufflé in advance and reheat it later, or assemble it unbaked and refrigerate it until you're ready to cook. For making ahead and baking later: Prepare the batter, pour it into your casserole dish, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 5–10 extra minutes since it will be cold. For baking ahead: Bake the soufflé as instructed, let it cool completely, then cover with plastic wrap or a lid. Store it in the fridge for up to 3 days. When you’re ready to serve, let it sit at room temperature for 10 minutes, then reheat at 350°F for 15–20 minutes until warmed through and the cheese is melted again. This method is perfect for Thanksgiving prep when oven space is limited.

How long does corn soufflé last in the fridge?

Corn soufflé will keep well for 3–4 days in an airtight container. After that, the texture becomes too soft and watery.

Can I freeze corn soufflé?

Yes, you can freeze corn soufflé — just know that the texture becomes slightly softer once thawed. It still tastes delicious, but won't be quite as fluffy as when freshly baked. To freeze, bake the soufflé, let it cool fully, then wrap it tightly in plastic wrap and foil, or store it in a freezer-safe container. Freeze for up to 2 months.

How do I reheat corn soufflé?

Reheating depends on whether you're warming up single servings or the whole dish. To reheat the whole soufflé, preheat the oven to 350°F, and transfer it to a baking dish if it's not already in one. Cover it loosely with foil to prevent drying and bake for 10–20 minutes or until heated through. For single servings, microwave in 20–30 second increments until warm. Stir once halfway through to heat evenly. The oven gives the best texture, but the microwave works great for quick leftovers. If you're reheating from frozen, thaw in the refrigerator overnight, then warm in the oven at 350°F for 20–25 minutes, covered with foil for the first 10 minutes to prevent over-browning.

Why did my corn soufflé turn out runny?

This usually happens if: it wasn’t baked long enough, too much liquid from the canned corn wasn’t drained, the batter was overmixed, or the oven temperature was too low. Make sure the center is set and doesn’t jiggle before removing it from the oven.

Can I make corn soufflé without Jiffy mix?

Yes! Replace the Jiffy mix with: ½ cup all-purpose flour, ¼ cup cornmeal, 2 tablespoon sugar, 1 teaspoon baking powder, and a pinch of salt. Mix directly into the batter and follow the rest of this recipe as directed.

More Side Dish Recipes

If you're looking for some more easy side dish recipes, we have a ton on the blog you can make next! Here are some of our most popular recipes:

• Sweet potato soufflé
• Buttery sauteed corn
• Sausage green bean casserole
• Carrot casserole
• Cheesy mashed potatoes
• Seafood stuffing
• Corn ribs