Nana’s Corn Souffle

Corn “Scuffle”

For every major holiday I can think of or Sunday supper made during my childhood, this corn souffle recipe was on the table.  I’ll always associate this side dish with my Nana, Marilyn, but the recipe itself goes back generations to her grandma Etna.  Great Grandma Etna would make corn souffle for suppers, but could never quite get the word “souffle” down, hence our family calling this recipe “Corn Scuffle”.  It’s a nomenclature I didn’t realize was odd until I’d grown and left the house, realizing no one else had ever heard the term corn scuffle, nor eaten anything similar.

While I didn’t create this recipe, I hope to continue passing it down for generations to come. It has so many roots in the small-town life I and the rest of my family lived, plus it tastes damn delicious.  I often get very sentimental about my family recipes and can’t help but to think what the generations before would think knowing we’re still making some of their dishes.  Would they be surprised about what stuck around through the generations?  Would they be proud of what they started?  Or would they be too humble to acknowledge the legacy they left and shrug it off as nothing?  Regardless of what they may have thought, it feels like an honor to continue making these classic dishes and to take it a step further and immortalize it on the internet, maybe starting a tradition of making this dish in a new family.

The Supplies

Ingredients

To make this corn souffle recipe, you’ll need the following ingredients:

• Canned corn
• Large eggs
• All-purpose flour
• Granulated sugar
• Kosher salt
• Whole milk
• Unsalted butter

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this corn souffle recipe, you’ll need the following pieces of equipment:

• 2.5 quart casserole dish
• Mixing bowls
• Silicone spatula
• Measuring spoons
• Liquid measuring cup

Frequent Recipe Questions

Can this recipe be made in advance?

• A: Absolutely! Prepare the recipe and store it in the casserole dish, covered. Store the corn souffle in the refrigerator for up to 3 days in advance before baking as instructed.

Could I substitute fresh corn?

• A: Definitely! Add about 2 cups of fresh, drained corn instead of canned.

Can this recipe be frozen?

• A: Yes! Once the casserole is baked and cooled, wrap it well in a freezer safe, airtight container. Freeze the casserole for up to 3 months for the best quality.

The Recipe Details

Once you take a read through the instructions, you’ll understand how this has become a mainstay.  The construction of this dish is so simple, but includes every ingredient to make a perfect dish – butter, sugar, flour, milk, eggs, salt… What more could you want? The Iowan in me has a real sweet spot for corn too.  It’s nature’s golden candy.

This dish is just a tad sweet, mostly from the corn and fluffy from the eggs and flour.  It pairs perfectly with ham or turkey, and tastes great when it “accidently” gets mixed with a little bit of gravy.

If you make this family favorite corn soufflé recipe, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

This post may contain affiliate links, please see the privacy policy for details.

Print Recipe

1 Add to Favorites

Easter

5 from 1 vote

Nana’s Corn Souffle

Author: Laura Wilkins Cooking Method: Baked Cuisine: American Courses: Side Dishes

Difficulty: Beginner Prep Time 5 mins Cook Time 45 mins Rest Time 5 mins Total Time 55 mins

Cooking Temp: 350  F Servings: 8

Best Season: Suitable throughout the year

Dietary:

G Gluten Free N Nut Free V Vegetarian

Description

This corn souffle recipe is a family favorite from my childhood that deserves a mainstay on any dinner table.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups canned corn
• 2 eggs, room temperature
• 2 tbsp granulated sugar
• 1 tbsp all-purpose flour
• 1 tbsp unsalted butter, melted
• 1 tsp kosher salt
• 1 cup whole milk

Instructions

1. Preheat your oven to 350° F and set out an 8x8 or 2.5 quart casserole dish.

2. Pour the corn to the casserole dish.

3. In a separate bowl, beat the eggs, sugar, and flour until evenly combined and few clumps of flour remain.

4. In a second bowl, mix the melted butter, salt, and milk.  Add the egg mixture to the milk mixture, stirring to combine.

5. Pour the liquids over the corn, stirring until the corn is evenly distributed across the baking dish.

6. Bake for 45 minutes, until the souffle is set.

7. Serve warm on the side of your favorite dinner!