Corn Soufflé

Ingredients

• 2 largeeggs, at room temperature
• 85 g (6 tablespoons)butter, melted and cooled
• 245 g (1 cup)full-fat Greek yoghurt or sour cream, at room temperature
• 425 g (1 can, 15 ounces)cream-style corn
• 284 g (1 bag, 10 ounces; about 475 ml / 2 cups), thawed and drainedfrozen corn
• 241 g (1 box, 8.5 ounces)corn muffin mix, such as Jiffy

Instructions

1. 1

   Prepare the dish

   Position a rack in the centre of the oven and heat it to 175°C (350°F). Coat a 1.9-litre (2-quart) casserole dish with non-stick spray; a deep 20 x 20 cm (8 x 8-inch) ceramic baking dish works well.

2. 2

   Beat the eggs

   In a large mixing bowl, whisk the eggs for about 2 minutes, until they look lighter in colour and foamy.

3. 3

   Fold in the corn

   Fold in the melted, cooled butter, Greek yoghurt, cream-style corn and thawed, drained frozen corn.

4. 4

   Add the muffin mix

   Scatter the corn muffin mix over the mixture and stir gently until combined. Transfer it to the prepared dish and smooth the top.

5. 5

   Bake until set

   Bake for 45–55 minutes, until the top feels set when pressed lightly, the edges are golden and the centre no longer jiggles when you gently wobble the dish. A toothpick inserted in the centre should come out clean. Baking time varies with the depth and shape of the dish.

6. 6

   Cool and serve

   Leave the soufflé to cool for 10 minutes before serving.

What is corn soufflé?

This American casserole takes its name from the light, puffed texture associated with soufflés, but it is a more relaxed, spoonable side dish. It combines corn, a creamy base and corn muffin mix, then bakes until tender in the middle and golden at the edges.

This version relies on whisked eggs for an airy start, while cream-style corn and yoghurt keep the mixture moist. The muffin mix gives it structure and a mild corn-bread flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 296 calories, 8g protein, 37g carbs, 14g fat.

Most of the carbohydrates come from the corn and corn muffin mix, while butter and full-fat yoghurt contribute much of the fat. Eggs, yoghurt and corn provide some of the protein. Pair a serving with a lean protein and a green vegetable to make a balanced plate.

The corn in the mixture

Cream-style corn: this provides a soft, saucy base and helps distribute corn flavour through each serving.

Thawed kernels: draining the frozen corn first avoids adding excess water, while the whole kernels give the baked dish some bite.

Whisking and folding

Foamy eggs: whisk them for the full 2 minutes, until lighter in colour and foamy; this is the method’s main step for building air into the mixture.

Gentle mixing: fold in the butter, yoghurt and corn, then stir the muffin mix in just until combined. Avoid beating the mixture once the dry mix is added.

How to tell when it is done

Look for golden edges and a centre that no longer wobbles when the dish is moved gently. The top should feel set under a light touch, and a toothpick inserted in the middle should come out clean.

The dish’s depth and shape affect how quickly the centre cooks, so use these cues alongside the 45–55 minute baking time.

Choosing the baking dish

A 1.9-litre (2-quart) casserole dish gives the mixture room to bake evenly. A deep 20 x 20 cm ceramic dish is another suitable option.

A deeper dish may need more time than a shallower one. Check the centre before taking the casserole out of the oven.

A short rest before serving

Rest the baked soufflé for 10 minutes before serving. This gives the hot, soft centre a little time to settle so it is easier to scoop.

Serve it warm alongside a savoury main and a crisp salad or green vegetable for contrast.

Recipe notes & tips

• Bring the eggs and yoghurt to room temperature as directed so they mix more easily.
• Cool the melted butter before adding it to avoid warming the other ingredients.
• Thaw and drain the frozen corn thoroughly before folding it in.
• Use a large bowl so there is room to fold the ingredients without spilling.
• Check the centre with a toothpick as well as watching for a golden edge.
• Let the casserole rest for 10 minutes before scooping.

Variations

• Use sour cream: swap it for the Greek yoghurt as suggested in the ingredient list.
• Add a little heat: fold chopped jalapeño into the mixture before baking.
• Bring in fresh herbs: stir chopped chives into the mixture before adding the muffin mix.
• Add cheese: fold grated cheddar into the corn mixture for a savoury variation.
• Use fresh kernels: substitute an equal amount of thawed, drained corn with fresh kernels.

Common mistakes to avoid

• Skipping the egg whisk: whisk for about 2 minutes until foamy to help keep the texture light.
• Adding wet frozen corn: thaw and drain it first so excess water does not loosen the mixture.
• Overmixing the batter: stir the muffin mix in gently, just until combined.
• Relying only on the clock: check that the centre is set and a toothpick comes out clean.
• Serving straight from the oven: rest the dish for 10 minutes so it settles before scooping.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat portions in the microwave or warm the covered casserole in a 160°C oven until heated through.

Frequently asked questions