Corn Soufflé

Fluffy corn soufflé is a classic holiday side dish, but it’s easy enough to make for a weeknight dinner! You’ll love the sweet corn flavour and light, creamy texture.

Whether you call it corn soufflé, corn pudding, or corn casserole, you’re probably familiar with this dish! Like green bean casserole, corn soufflé is an old-fashioned favourite for holidays and potlucks; it has the natural sweetness of corn and a light, fluffy texture that practically melts in your mouth. It’s buttery, creamy, and absolutely irresistible.

Traditionally, corn soufflé is made by blending dairy ingredients like milk or cream, butter, and eggs with corn, cornmeal, and flour, which gives it a soft, pudding-like texture. Lucky for us, you can nail that same irresistible texture and flavour without the dairy and eggs!

Why You’ll Love This Corn Soufflé Recipe

• Vegan. As mentioned above, most corn soufflé recipes are made with eggs and dairy, but this version is completely plant-based. Don’t worry, though, everyone at the table will love it—it’s just as delicious as the original!
• Easy to make. This just might be the easiest holiday side dish ever! Simply stir everything together and bake.
• Versatile. There’s plenty of room to make this corn soufflé recipe your own. I share some of my own favourite ideas below.
• Great for a crowd. Corn soufflé is a perfect dish to serve at parties, potlucks, or family gatherings because it makes plenty for everyone, especially if you’re serving it with a lot of other sides.

Notes on Ingredients 

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Canned corn – Drain this well to keep your corn soufflé from having too much liquid.
• Canned creamed corn – Despite its name, creamed corn doesn’t actually have any cream in it. I used canned, but you can also use homemade vegan creamed corn.
• Cornmeal 
• Flour – Although I haven’t tested it myself, a measure-for-measure gluten-free flour substitute should also work if you need to make a gluten-free corn soufflé. 
• Sugar – To play up the sweetness of the corn.
• Baking powder
• Salt
• Vegan sour cream – Use store-bought or homemade vegan sour cream.
• Vegan butter – Both store-bought and homemade vegan butter will work here, too. 

Can I Use Fresh or Frozen Corn Instead of Canned?

Yes, you can use an equivalent amount of thawed frozen corn kernels or fresh corn to make this corn soufflé recipe. If you use fresh corn, place it in a colander after cutting it from the cob to let the excess liquid drain off.

How to Make Corn Soufflé 

• Prep. Preheat your oven to 350°F and grease a 9×13-inch pan with cooking spray. 
• Make the batter. In a large mixing bowl, stir together all of the ingredients until everything is well-incorporated.
• Bake. Pour the batter into the baking dish and spread it evenly. Bake for 50 minutes, or until a toothpick inserted into the center comes mostly clean.

Tips for Success

• Don’t over–mix the batter. When combining the batter, mix just until the ingredients are incorporated. Over-working the flour can keep the corn soufflé from having the light texture you want.
• Measure the butter, then melt it. If you measure the butter after melting, you’ll end up using more than you need.
• Know when it’s done. A toothpick inserted into the center should come out with a few moist crumbs attached, indicating the soufflé is fully baked but still creamy. Avoid over-baking, as it can dry out the corn soufflé.

Variations

• Looking to spice up your corn soufflé? Consider adding diced jalapeños, or try green chiles for a mild kick. 
• Add fresh herbs like chives to introduce another layer of flavour.
• Fold in your favourite shredded plant-based cheese and crumbled vegan bacon (or coconut bacon) to add some more savoury flavour to your corn soufflé.

Serving Suggestions

If you’re making corn soufflé for a holiday, serve it alongside other vegan crowd-pleasers like broccoli cheese rice casserole, vegan mashed potatoes, and sweet potato soufflé. For an everyday dinner, pair it with vegan chicken and air fryer green beans.

How to Store Leftovers

Wrap the baking dish tightly with plastic wrap or aluminum foil, or transfer the leftover corn soufflé to an airtight container. Refrigerate for up to 3-4 days. 

To reheat, simply cover the dish with foil and warm it in a preheated oven at 350°F until it’s heated through. Alternatively, individual portions can be microwaved until warm.

Can I Freeze This Recipe?

Corn soufflé can be frozen for up to 2 months, either wrapped in the baking dish or in an airtight container. To serve, thaw overnight in the refrigerator, then reheat according to the instructions above.

More Vegan Corn Recipes

• Cornbread Pudding
• Corn Nuggets
• 15 Minute Black Bean and Corn Quesadillas
• Corn Succotash
• Grilled Mexican Street Corn

Enjoy friends! If you make this corn soufflé recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!