What Makes This Recipe So Good
You might’ve heard this delicious recipe called “corn casserole” or “corn pudding”. Whatever you call your baked corn dish, it’s amazing! Sweet corn baked into a light, fluffy, rich breading for a side dish that’s so creamy, it basically melts in your mouth.It’s a year-round favorite! This is a great side dish for potlucks and barbecues in the summer, but you could also serve it as part of your holiday dinners in the fall and winter.Corn pudding is a great make-ahead recipe. Make it completely the night before, cover it tightly with plastic wrap or a lid, and refrigerate it. Just before serving, reheat it in the oven at 350°F for 15 minutes or so, until it’s completely warmed through.
Key Ingredients
Whole Kernel Corn – You can use fresh corn or frozen, but I love the ease of the canned corn. If you use frozen corn, make sure to thaw it completely before making this recipe.Creamed Corn – I love, love, love the texture and sweetness that creamed corn gives to this corn pudding. It’s rich and creamy, and it contributes to that melt-in-your-mouth consistency.
What’s the Difference Between Corn Casserole, Corn Pudding, and Corn Souffle?
The dishes are really similar, and the names are often used interchangeably – especially “corn pudding” and “corn souffle”. The 3 range in texture, with corn casserole generally being the most dense and corn souffle the least. Corn casserole and corn pudding often use cornmeal or cornbread mix, but here we’re using all purpose flour, which makes the breading a little lighter. A lot of corn casserole/pudding recipes use sour cream, cream cheese, and butter to keep them moist and fluffy, and they may or may not call for eggs. In this corn souffle, we’re using whipped egg whites to get more of that airy, traditional souffle texture.
Chef’s Tips
The whipped egg whites give this corn souffle its fluffy, light texture, making it more like a souffle than a cornbread casserole. Don’t skip this step! It really makes a difference.If your baking dish is on the small side, the batter will be thicker and need longer to bake. Don’t rely on just the timer – the consistency of the corn souffle is what’s important!Diced jalapeños make a great addition to corn souffle. Just mix them right in to the batter before adding the whipped egg whites! Also, if you’re a fan of cheddar cheese, sprinkle a little extra on top of the souffle just before baking.Some brands of canned whole kernel corn have more liquid in them than others. If your canned corn seems extra-liquidy, drain some of the liquid out before adding it to the mixture. Too much liquid can throw off the consistency and bake time.
Other Potluck-Perfect Recipes You’ll Enjoy
Keto Broccoli Salad7 Layer SaladCorn RelishMaple Glazed Grilled CarrotsDeviled Egg Salad
