This easy corn soufflé side dish delivers all the comfort of the classic without a box of Jiffy mix. This light, cheesy version is made from scratch with fresh or frozen corn, creamy half and half, and a blend of cheeses. It bakes up golden and puffed, with a custardy interior that’s perfect for holiday dinners with roast turkey or weeknight chicken. Naturally gluten-free when made with gluten-free cornmeal.
I wanted a corn side dish that felt worthy of company dinners but didn’t rely on a box mix. This from-scratch corn soufflé delivers all the comfort of the classic—light, cheesy, and custardy—without the Jiffy. In summer I use fresh corn, but frozen works beautifully too, which means it’s just as perfect for holiday dinners with roast turkey or weeknight chicken.
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Why You'll Love This Corn Souffle
- Easy holiday side dish – perfect for Thanksgiving, Christmas, or Sunday dinner.
- From scratch, no box mix – light and cheesy with clean ingredients.
- Naturally gluten-free – when made with gluten-free cornmeal.
- Make-ahead friendly – prep early, fold in egg whites and bake before serving.
I created this recipe to go with my smoked pork tenderloin, what a combo!
Chef’s Tip – Corn Soufflé vs. Corn Pudding vs. Corn Casserole
Corn pudding is usually creamier and looser, often made with creamed corn for a custard-like texture. Corn casserole can be denser, especially when made with Jiffy mix. This corn soufflé is lighter and airier, with a puffed top from whipped egg whites and a soft, custardy center — simply from scratch, no box mix needed.
Ingredients You'll Need
- Corn – Fresh corn, cut from the cob, or frozen corn, fully thawed.
- Dairy – Use half-and-half for a creamy soufflé.
- Egg yolks – Form the custardy base of the soufflé.
- Egg whites – Whipped for lift, replacing baking soda or powder.
- Butter – Unsalted butter for the base.
- Cornmeal – Fine-ground cornmeal, not polenta or coarse-ground.
- Cayenne – A pinch adds a little spice (optional).
- Cheeses – Gruyere or white cheddar for creaminess, plus parmesan for a salty, nutty finish. Fontina, or yellow cheddar work as well.
- Honey - A mild flavored honey such as orange blossom or use zero0sugar hone based on monk fruit.
Please see the recipe card for measurements, salt, and pepper (black or white).
Chef’s Tip – Why No Jiffy Mix?
Most corn soufflé recipes call for Jiffy mix — a boxed corn muffin mix with added sugar, preservatives, and wheat flour. I skip it so I can control the flavor, texture, and ingredients (and keep it gluten-free). This from-scratch version is just as easy, with a fresher, cleaner taste, no boxes needed.
Substitutions & Variations
These easy corn soufflé variations let you customize the recipe for different flavor profiles while keeping it light, fluffy, and perfectly baked every time.
- Mexican corn soufflé – Stir in 1–2 diced roasted poblano peppers, 1 cup shredded pepper jack or cheddar cheese, ½ cup drained canned green chilies before baking. Garnish with chopped cilantro before serving. A pinch of smoked paprika or ancho chili powder is good too.
- Garlic & Herb corn souffle – Add 2–3 cloves of sautéed garlic to the batter, and fold in 2–3 tablespoons of chopped fresh herbs such as parsley, thyme, or chives. This gives the soufflé a savory, aromatic flavor. This also doubles as a light corn casserole soufflé—airy and cheesy instead of dense
Gluten-free corn bread? Yes please. It's so good and so easy.
Chef’s Tip – Make Ahead Tips for Corn Souffle
You can prepare the soufflé base several hours in advance — right up to the egg white whipping and folding step. Keep the base covered in the fridge. When you’re ready to bake, get it out to warm up a bit, then whip the egg whites (room temp), fold them in, then straight into the pre-heated oven for the best puff.
How to Make Corn Souffle
Use a 2 quart baking dish to bake corn soufflé. Mine is a rectangular glass 11"x7". Start by spraying the baking dish with avocado oil.
- Slice fresh corn off cobs.
- Cook in boiling salted water for 3 minutes.
- Drain and cool corn. If using frozen corn, fully thaw and drain. No need to cook as it is blanched.
- Puree half and half with 1 cup corn.
- Whisk together melted butter, cormeal, salt, pepper, and cayenne.
- Pour in the blender liquid and stir in the other 1 cup corn.
- Stir in the cheeses.
- Whip egg whites to soft peaks.
- Gently fold into the corn souffle batter in 3 batches.
- Pour into a sprayed 2 quart baking dish and bake at 350°F for 30-35 minutes until puffed and golden.
How to Enjoy Corn Souffle
- Classic holiday sides – Pair with roast turkey, prime rib, roast chicken or ham, plus green beans, cranberries, or mashed potatoes for a festive spread.
- With smoked meats – Perfect alongside smoked pork tenderloin, pork chops, or smoked turkey breast. The creamy, cheesy soufflé balances the smoky flavors beautifully.
- Summer cookouts – Serve with grilled chicken, steak, or fish, plus a fresh green salad.
Storing and Freezing Corn Souffle
Corn soufflé is best enjoyed fresh from the oven while the top is puffed and golden. If you have leftovers:
Storage: Cover tightly and refrigerate up to 3 days. Reheat gently in a 325°F oven until warmed through, to 165°F.
Can You Freeze Corn Soufflé?
I do not recommend freezing. Soufflés lose their airy lift and custardy texture once thawed.
Recipe FAQs
Yes, but fresh or frozen corn works best for flavor and texture. If using canned, drain it well and pat dry before adding. The kernels will be softer and less vibrant than fresh or frozen, and might have a slightly metallic taste from the can or liquid, but canned is an option.
Recipes using cornbread mixes often rely on chemical leaveners for lift such as baking powder and baking soda. In this corn soufflé, whipped egg whites provide the rise, so no baking powder or baking soda is needed.
Yes — scale the recipe by 1.5× for a standard 9×13-inch dish (about 3 quarts). Bake at the same temperature, but add 5–10 minutes and check early for doneness.
Yes — you can prep the base earlier in the day and finish just before baking. See the Chef’s Tip above for details.
More Recipes With Corn
Love corn as much as I do? Try one of my fresh corn salads. Each one is bright, colorful, and makes the perfect side for summer dinners or holiday tables.
Did You Make This Recipe?
Did you make this corn souffle? Please let me know how you enjoyed it. If you loved it, please give it a 5 star rating! They really help other readers and I enjoy hearing from you.
📖 Recipe
Corn Souffle (no Jiffy Mix)
Equipment
- 2 quart baking dish
Ingredients
- 2 cups fresh corn kernels or frozen, thawed
- 1 cup half and half
- 3 tablespoons unsalted butter melted and cooled
- 4 large egg whites at room temperature
- 3 large egg yolks
- 2 teaspoons honey regular or no-sugar
- 3 tablespoons fine cornmeal
- ½ teaspoon fine sea salt
- ¼ teaspoon white pepper or black pepper
- 1 pinch cayenne pepper
- ½ cup finely grated parmesan cheese 2 ounces
- ½ cup grated gruyere 1.6 ounces, or white cheddar
Instructions
Get ready
- Pre-heat the oven to 375°F, Spray a 2-quart baking dish with avocado oil or non-stick spray. Melt the butter and cool slightly. Separate the eggs. You need all 4 whites and 3 yolks.
Prep the corn
- If using fresh corn, slice the kernels off the cob and cook in boiling salted water for 3 minutes, then drain and cool. If using frozen corn, thaw completely and use as is (it is already blanched). Puree 1 cup of the corn kernels with the half and half until smooth in a blender.
Make the batter
- In a medium bowl, whisk the yolks and melted butter together until smooth, then add the cornmeal, salt, pepper, and cayenne. Add the liquid from the blender. Fold in the remaining 1 cup whole corn kernels, then cheeses, by hand.
Beat egg whites
- Beat the egg whites with a hand mixer until soft peaks form. Gently fold the whipped egg whites into the batter in 3 additions. The batter will be fluid.
Bake corn souffle
- Pour the batter into the baking dish. Sprinkle a little extra parmesan over the top if desired. Bake for 30-35 minutes or until the top is puffed and a golden brown, a little firm to the touch. Serve immediately.
Notes
Nutrition
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