This Easy Sweet Corn Souffle is one of my favorite sides to pull out for a party or gathering. It’s absolutely fabulous, bursting with sweet corn flavor, and I can’t think of anyone who hasn’t raved about it.
Easy Sweet Corn Souffle
1st of all, this isn’t a stuffy old souffle that involves a lot of work and split-second timing in serving. Nope. It’s just the opposite. You throw a few things in the blender, toss the mixture in a casserole, and bake. What comes out of the oven is like a corn pudding – but lighter, fluffier, and moist (I just had to say it!), all while managing to be rich and satisfying. And every bite just about melts on the tongue. (Speaking of, I hafta give a shout out to my Corn Pudding while I’m thinking about it!)
About Easy Sweet Corn Souffle:
If you’ve ever eaten at Chevys, you probably had a little scoop of their Tomalito on the edge of your plate – it’s by far (IMHO) the best thing there. It’s not even on the menu. It just appears on your plate, a tiny little scoop of mysterious corn substance.
This easy corn soufflé will remind you a little of tomalitos, but lighter and even better. And best of all, now you have a whole casserole of it to do with it as you please. It’s not a coincidence to compare this souffle to something served at a Mexican restaurant – this souffle is a nod to many variations of similar corn dishes served in homes throughout Mexico and other Latin American countries.
It’s a little sweet in a most appealing way; in some homes, it’s even served as a dessert, but we like it best as a side.
Old Time Corn Pudding
Serving Your Easy Sweet Corn Souffle:
This goes over well at parties or potlucks. Part of the reason is it’s great hot from the oven, but just as good warm or at room temperature.
The vibe is Mexican or Southwestern, and it’s great with Mexican dishes, but completely at home with barbecue, too.
Think of it, too, as a contender as a Thanksgiving, Christmas, or Easter side. Or for any summer holiday, Memorial Day, or the Fourth. And it’s perfect if serving buffet style. No need to wait for a special occasion, though. It’s so easy, think of it anytime you’d like to fill out a standard old everyday dinner.
Tips for Success:
It’s nothing to mix this up. Everything goes in a blender. Know that the baking does take quite a while, so plan ahead.
Traditionally, a water bath is used, but there’s an easy alternative. Toss a casserole full of hot water on the lowest rack just before you preheat. That’s a no-hassle way to keep the casserole moist without dealing with hot pans and boiling water. (This trick works with cheesecake, too.)
The casserole may begin to brown early, which can mean it could be too dark when finished. Check it, beginning about halfway through the cooking time, and if it’s already beginning to brown, add a sheet of foil loosely over the top. Don’t let that foil touch the top of the soufflé, though. It will stick.
Easy Sweet Corn Souffle
Leftover Easy Sweet Corn Souffle:
- Store in the fridge, tightly covered, for four to five days. Do not freeze.
- To avoid condensation, cool to refrigerator temperature before covering. The casserole will become much firmer once cold. Leftovers can be served cold or reheated in the microwave.
Saving Money on Groceries:
Let’s talk budget tips: The prices you pay are going to depend on WHEN and WHERE you buy groceries. Be strategic. Stock up at rock-bottom pricing.
- Best sales are before holidays; check my post Win at the Grocers, and use these holiday sales as an opportunity to stock up.
- Shop around and compare prices. Buyer’s clubs are great if you have a membership, but as far as pricing, grocery sales, and discount groceries like Aldi or Lidl are usually even better if available.
Eggs:
- Both Aldi & Lidl, as well as buyer’s clubs (you will need to buy larger amounts at the buyer’s club), have great everyday prices, but usually do not approach a great pre-holiday grocery store sales price.
- If you have room, stock up at a low. Eggs keep for several weeks after the “buy by” date. Store in the original container on the bottom shelf, not the door.
- The American Egg Board (the people behind the Incredible Edible Egg Commercials) is a great resource for any egg questions!
Canned Corn & Canned Cream Corn:
- The best times to buy canned or creamed corn are late summer, when the warehouses are full from harvest processing, and before any big food holiday, when the sales are highly competitive. Know your pricing, always watch for lows, and stock up appropriately (for the year if able) at rock bottom.
- In my area, the grocery store holiday sales beat out buyers’ clubs and discount stores’ pricing on canned corn. Creamed corn is not so readily available. I’ve found it at the grocery store and Aldi, only.
Condensed Milk:
- Rock bottom pricing is during the Winter holiday sales. Watch for sales at the discount grocery and dollar stores. Shoot for $1.00 to $1.25 a can and stock up for the year.
- Good pricing will be found at Latino or other ethnic markets as well as during grocery store sales before any holiday known for baking.
- Condensed milk stores for years; dates have little meaning. If the product has settled and is denser at the bottom of the can, stir it back together. If darker than usual, heat and/or time have started to caramelize the sugars. It is perfectly safe. Once opened, store any leftover tightly covered in the fridge. It will keep for weeks, but be aware it may thicken over time.
- Condensed milk is easy to make using sugar and milk, keeps for about six months in the fridge, but takes 45 minutes to an hour. The equivalent of a can will cost about $1.20 to make in 2025, using Lidl pricing for ingredients.
Butter:
If you have a deep freeze (and you should), there’s no reason to ever buy butter at full price. It goes on sale often and keeps well.
- While on sale before any holiday, rock bottom, stock up prices are during Lent/Easter sales and during the Winter holidays. Count out the weeks between holidays and buy appropriately.
- Both Aldi & Lidl have great pricing on butter (and sale prices before holidays), and so does your buyers’ club; you may need to buy larger quantities at your buyers’ club.
Easy Sweet Corn Souffle
Easy Sweet Corn Souffle
- Prep Time: 10 minutes
- Cook Time: 1 hour to 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 to 10 servings 1x
- Category: Side
- Cuisine: Mexican or Southwestern
Ingredients
- 4 eggs
- 1 15-ounce can creamed corn
- 1 14-ounce can condensed milk
- 1 cup grated Monterey Jack, or another melty cheese of choice
- 3 tablespoons finely ground cornmeal (not Masa)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 stick (8 tablespoons) melted butter
- 1 15-ounce can sweet corn, drained
Instructions
Add a casserole dish full of very hot water to the lower rack of the oven. Place the upper rack in the center of the oven. Preheat oven to 350 degrees F. Grease or spray an 8 x 11″ casserole and set aside. Have enough foil to cover the corn casserole at the ready.
In a blender, mix together eggs, creamed corn, condensed milk, cheese, cornmeal, baking powder, salt, and melted butter until thoroughly combined. Add the drained sweetcorn and mix according to taste, pulsing until broken into chunkier kernels or until nothing but tiny bits are left.
Pour into prepared casserole and bake on the upper rack over the casserole with the water. Bake for an hour to an hour and 10 minutes. Casserole is finished when the top is golden brown and a knife inserted in the center comes out clean but with some moisture. When the pan is shaken, the center should move a bit, but if it jiggles, wobbles, or looks liquidy, give it a little more time.
Check for browning at about 25 to 35 minutes; if it is browning at this time, lay a sheet of foil loosely over the top of the casserole, making sure the foil does not touch the soufflé. If not browning at this time, recheck now and then, and if the casserole appears too be browning too fast, add the foil. The goal is to have the casserole golden brown at the end of the cooking time.
When finished, remove from the oven and allow to rest for about 10 minutes before serving. The casserole will firm up more as it sits and will become solid upon refrigeration.
May be served hot, warm, or lukewarm.
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