Corny Soufflé

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Introduction

This corn soufflé delivers a custardy, delicate texture that rises as it bakes, turning a simple mix of frozen corn, milk, and eggs into a dish that works as a side for dinner or a light lunch on its own. The entire mixture comes together in the blender in minutes, then requires just 70 minutes of hands-off baking at a gentle 325°F. You’ll know it’s done when the top is set but still trembles slightly when you move the dish.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 70 minutes
• Total Time: 80 minutes
• Servings: 6–8

Ingredients

• 1 package (16 ounces) frozen corn
• 1 cup milk
• 3 eggs
• 2 tablespoons white granulated sugar
• ⅛ teaspoon salt
• 1 tablespoon butter, cut into 6 pieces

Instructions

1. Preheat oven to 325°F.
2. Put frozen corn, milk, eggs, sugar, and salt into a blender.
3. Blend on medium until ingredients are mixed thoroughly.
4. Pour into a medium-sized baking dish coated with cooking spray.
5. Dot the top with butter pieces.
6. Bake for 70 minutes.

Variations

Cheese soufflé: Stir ½ cup shredded cheddar or Parmesan into the blended mixture before pouring into the baking dish for a savory note that pairs well with grilled chicken or roasted vegetables.

Corn and scallion: Add 3–4 chopped scallions and a pinch of black pepper to the blender with the other ingredients for a fresher, more herbaceous flavor.

Lighter texture: Use 1 cup milk mixed with ½ cup heavy cream instead of milk alone to create a richer, airier rise.

Smaller batch: Halve all ingredients and bake in a small 2-cup baking dish for 45–50 minutes, perfect for a couple or meal prep.

Corn and bell pepper: Fold ⅓ cup finely diced roasted red bell pepper into the mixture after blending for color and a subtle sweet note.

Tips for Success

Don’t skip the blender step. A truly smooth blend prevents lumps and ensures even cooking; rough blending will result in a grainy, curdled texture.

Use a water bath if your oven runs hot. Place your baking dish inside a larger roasting pan filled with ½ inch of hot water to regulate heat and prevent the edges from setting too quickly before the center rises.

Watch the center, not the timer. Start checking at 65 minutes—the soufflé is done when the edges are set but the very center jiggles slightly when you gently shake the dish. Overbaking dries it out.

Butter placement matters. Dotting the top with small pieces of butter helps it brown evenly and adds richness to the surface; don’t stir it in beforehand.

Serve immediately after baking. A soufflé begins to deflate within a few minutes of coming out of the oven, so have your plates ready and bring it straight to the table.

Storage and Reheating

FAQ

Can I prepare this ahead of time?

You can blend the mixture up to 4 hours ahead and store it covered in the refrigerator, but pour it into the baking dish and bake it within 30 minutes of removing from the fridge so the eggs don’t fully set cold.

Why didn’t my soufflé rise much?

Underbaking or using eggs straight from the refrigerator can prevent proper rise. Ensure your oven is fully preheated and use room-temperature eggs if possible. Also check that your baking dish is not oversized—the mixture should fill it about three-quarters full.

Can I use fresh corn instead of frozen?

Yes, use 2 cups fresh corn kernels (about 4 ears) in place of the frozen package. Fresh corn will yield a slightly sweeter, less starchy soufflé but will still work well.

What do I serve this with?

This soufflé pairs well with roasted chicken, grilled fish, or a simple green salad. It’s also satisfying enough to serve as a meatless main course with crusty bread and a side of roasted vegetables.